CUTCO Cutlery: Asian Noodle Salad Recipe

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Asian Noodle Salad

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Serving Size: makes 4 appetizer servings

8 ozs. thin Chinese glass noodles
1 tablespoons sesame seed oil
2 tablespoons light soya sauce
1 cloves garlic, minced
1 pieces small piece of ginger, peeled and minced
2 tablespoons seasoned rice wine vinegar
1 teaspoons sugar
1 red chili, cut into thin rings, seeds removed
12 snow peas, cut into fine strips
1 cups fresh bean sprouts
1 medium-sized carrot, cut into fine strips
1/4 bunches fresh coriander leaves

1. Soak glass noodles according to instructions on package. Drain and reserve.

2. In a blender, mix sesame seed oil, soya sauce, garlic, ginger, vinegar and sugar.

3. Toss noodles with dressing.

4. Sprinkle remaining ingredients over noodle salad and toss gently.

5. Arrange on a serving plate and garnish with coriander leaves and finely cut green onions.

6. Note: This recipe may be doubled for main course portions, and the chilies may be omitted if you do not like it spicy.