Cooking Instructions
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Step 1
First, prepare the
Rice Noodles (225 g)
according to the package. They may need to be either gently boiled or soaked in hot water for just a few minutes. Drain them in a colander and rinse them well under cold water.
Step 2
Transfer the noodles to a large salad bowl and toss them with the
Carrots (3)
,
Red Cabbage (160 g)
,
Scallions (1 bunch)
,
Bean Sprouts (120 g)
,
Dry Roasted Peanuts (145 g)
, and
Fresh Cilantro (as needed)
.
Step 3
In another bowl whisk the
Low-Sodium Soy Sauce (120 mL)
,
Sesame Oil (60 mL)
,
Olive Oil (60 mL)
,
Worcestershire Sauce (1 dash)
,
Fresh Ginger (6 g)
,
Garlic (1 clove)
,
Creamy Peanut Butter (3 g)
and
Chinese Five Spice Powder (as needed)
together thoroughly.
Step 4
Pour the dressing into the salad and toss it all together really well to coat everything.
Step 5
Serve in bowls! You can either serve immediately or cover it in the refrigerator until you want to eat it. It will keep for a couple of days.
