Asian Noodle Salad
Meet one of the simplest dishes to make, ever. Seriously. Not only is it super simple to assemble... it can also be eaten hot or cold. It can be loaded up with just about any veggies (as long as their chopped down to bite size chunks.
It's a super versatile dish & it's a great way to empty the fridge of those veggies that look like they've been hanging out just a touch too long. Every body out! Is the motto here. Onto the counter & chopped into the bowl. Yum!
Makes 2 portions
2 T rice vinegar
1 lime, juice
2-3 T honey, to taste
1 t toasted sesame oil
1 t sriracha
1/2 lb rice noodles
1/2 C sunflower seeds
Chopped veg ( I used asparagus, cucumber, green onion, zucchini, parsley )
Soak 20 mins + 5 mins cook
Start by soaking your noodles in slightly warm water for 20 mins.
Next make your secret sauce. Mix together lime juice, honey, sesame oil & sriracha.
Boil some water & plunge your soaked noodles for 1-2 minutes then drain.
Add the sauce to the noodles & top with veggies.
Serve with lime & sunflower seeds.