Spicy Noodle Salad

[Guest guest]

Yields: 4 to 6 servings

 

3 packages (3 oz. each) dry ramen noodle soup

1 teaspoon vegetable oil

Boiling water

2 ounces snow peas, trimmed and cut into julienne strips

1 small carrot, peeled and shredded

3 tablespoons minced green onions and tops

Peanut Dressing (recipe follows)

 

 

Bring 2 quarts water to boil in large saucepan. Break noodle blocks

into fourths; discard soup packets (or save for stock). Cook noodles

in boiling water 3 minutes, stirring occasionally; drain. Rinse with

cold water; drain thoroughly. Place noodles in large bowl; toss with

oil.

 

Pour boiling water over snow peas in bowl; let stand 30 seconds.

Drain; cool under cold water and drain thoroughly.

 

Add snow peas, carrot and green onions to noodles.

 

Cover and refrigerate until chilled.

 

Meanwhile, prepare Peanut Dressing.

 

Pour dressing over noodle mixture; toss to coat all ingredients well.

 

Serve immediately.

 

Peanut Dressing:

 

 

Gradually blend 2 Tbsp. Soy Sauce into 2 Tbsp. creamy peanut butter

in small bowl.

 

Stir in 2 Tbsp. distilled white vinegar, 4 teaspoons vegetable oil, 1

Tbsp. sugar, 1 teaspoon minced fresh ginger root and 1/8 to 1/4

teaspoon ground red pepper (cayenne) until well blended.

 

Makes approximately 1/2 cup.

[Guest guest]

> 3 packages (3 oz. each) dry ramen noodle soup

> 2 ounces snow peas, trimmed and cut into julienne strips

> 1 small carrot, peeled and shredded

> 3 tablespoons minced green onions and tops

> Peanut Dressing (recipe follows)

 

-

Wow, now I know what I want for supper! <drooooolllll!>

 

I may try it with rice noodles or _soba_; I have joint problems

and am trying to avoid trans fats to keep my pain level down.

Unfortunately, dern it, I love ramen. :-)

 

Rain

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