1/3 cup rice wine vinegar
2 Tbs. Thai peanut sauce (You can get this in the Asian food section of your local supermarket)
1/2 cup soy sauce
3 Tbs. sugar
1/4 cup water
1 red bell pepper, julienned
Combine vinegar, sauces, sugar and water in salad dressing container and shake well until combined. Toss with noodles and pepper until well coated. Saute noodles in 1 Tbs. canola oil plus 1 tsp. sesame oil over medium high heat. Cook about ten minutes until noodles have fully absorbed the marinade. Place in salad bowl and chill in refrigerator until cold, 3 hours. Top with 2 Tbs. sesame seeds and 1/4 cup sliced green onions. Serves 8-10
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