Asian Noodle Vegetable Salad

This is a lightly flavored refreshing salad.  I prepared this with the Chicken Paprika posted last week while we were at a Roadtrek Gathering in Tupelo Mississippi. I was privileged to cater dinner to our Blues Entertainers that evening, the Lovely Amanda Louise and Big Mike.

Want more recipes like this?  Check out my Leisure Adventure cookbook at: https://smallkitchenbigflavors.blog/

Ingredients

9.5 oz.   Japanese wheat noodles

1/2 cup  Snow peas

1/2 cup mushrooms

1/2 cup grape tomatoes

2 green onions, diced

Dressing

4 tbsp.  white wine vinegar

2 tsp  mirin

2 tsp  extra virgin olive oil

1-2 tsp  sesame oil

1 tbsp.  honey

1 tsp  fresh grated ginger

1/8 cup  fresh chopped cilantro

salt and pepper to taste

Directions

1. In a small bow, prepare dressing and set aside.
2. Rinse and chop raw vegetables into bite size pieces, set aside.
3. Pour water into a medium saucepan 1/2 – 2/3 full
4. Break noodles in half and boil them 4 minutes.
5. Drain noodles into a colander over the sink.
6. Transfer noodles to a medium sized bowl.
7. Add vegetables to the bowl of noodles.
8. Whisk dressing, pour over noodles.
9. Add salt and pepper to taste.
10. Using tongs, toss salad.

 

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