| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Thai |
Pasta, Side dish |
6 |
Servings |
INGREDIENTS
| 8 |
oz |
Chinese rice noodles |
| 2 |
c |
Spinach leaves; packed |
| 1 |
|
Red pepper; in thin strips |
| 1/4 |
c |
Cilantro; chopped |
| 1/4 |
c |
Unsalted peanuts |
| 3 |
tb |
Ginger; minced |
| 1/4 |
c |
Lemon or lime juice |
| 1/4 |
c |
Water |
| 2 |
tb |
Soy sauce |
| 1 |
tb |
Sugar |
| 1 |
tb |
Vegetable oil |
| 1 |
ts |
Sesame oil |
| 1/4 |
ts |
Hot pepper flakes |
INSTRUCTIONS
THAI DRESSING
Prepare noodles according to package directions or cook in boiling water
for 3 minutes or until tender. Drain and rinse under cold running water;
drain again.
In a salad bowl, toss noodles with spinach and red pepper.
Thai Dressing: In food processor or blender, process peanuts and ginger
until finely chopped. Add lemon juice, water, soy sauce, sugar, vegetable
and sesame oils and hot pepper flakes; process to mix.
Pour dressing over noodle mixture; toss to mix. Sprinkle with chopped
cilantro.
Fat: 6g Fibre: 2g
Posted to MM-Recipes Digest V4 #232 by Bonnie & Tim Annis
<accmplce@mail.on.rogers.wave.ca> on 02 S, ep 1997
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