Patty's Killer Noodle Salad with Alterations and Doubled
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
2 boxes Lundberg Organic Brown Rice Pasta3 tsp Sun Luck Pure Sesame Oil2/3 cup Natural Rice Vinegar (Nakano)Juice and grated zest of 2 Limes Juice1 cup Kikkoman Soy Sauce2 tsp Crushed Red Pepper Flakes, 4 tbsp Agave Nectar w/Inulin & Calcium Xagave, 2 cloves fresh garlic, minced4 medium Carrots, shredded2 cups dry roasted peanuts, coarsely chopped1 cup chopped Cilantro
In a large pot, boil water and cook the noodles. Drain the noodles, rinse them with cold water and let them cool in a colander.
In a large bowl, combine oil, vinegar, lime juice and zest, soy sauce, red pepper flakes, agave, and garlic. Then, add carrots, peanuts, and cilantro and toss with dressing.
Cut through the noodles to make their size more managable (about 1 to 2 inch long pieces). Toss noodles with the other ingredients into the large bowl. Chill the salad for at least an hour before serving for the flavors to soak in. Toss before serving. If its too dry, add more soy sauce and vinegar. Serve cold or at room temperature.
Serving Size: makes about 16 servings
In a large bowl, combine oil, vinegar, lime juice and zest, soy sauce, red pepper flakes, agave, and garlic. Then, add carrots, peanuts, and cilantro and toss with dressing.
Cut through the noodles to make their size more managable (about 1 to 2 inch long pieces). Toss noodles with the other ingredients into the large bowl. Chill the salad for at least an hour before serving for the flavors to soak in. Toss before serving. If its too dry, add more soy sauce and vinegar. Serve cold or at room temperature.
Serving Size: makes about 16 servings
Nutritional Info Amount Per Serving
- Calories: 241.1
- Total Fat: 9.8 g
- Cholesterol: 0.0 mg
- Sodium: 1,040.8 mg
- Total Carbs: 32.8 g
- Dietary Fiber: 4.5 g
- Protein: 8.3 g
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