Thai Noodle Salad

• Vinaigrette
• 1/4 cup lime juice
• 3 tablespoons vegetable oil
• 3 tablespoons soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon sesame oil
• 1 tablespoon garlic, minced
• 1 tablespoon orange zest, grated (or lime)
• 1 tablespoon anaheim chili, minced (or jalapeno pepper for more heat)
• salt and pepper
• 1/2 lb green beans or 1/2 lb asparagus
• 8 ounces egg noodles (fresh or dried Chinese)
• 2 cups carrots, peeled and shredded
• 1/2 cup red pepper, slivered
• 1 cup green onion, thinly sliced, for garnish

1. Vinaigrette: Whisk lime juice, vegetable oil, soy sauce, brown sugar, sesame oil, garlic, zest and chili pepper, salt and pepper to taste and set aside.
2. Trim green beans or asparagus and cut diagonally into 1/2" pieces. Cook in boiling water until tender crisp. Plunge into cold water and set aside. Drain well.
3. Cook noodles according to package directions. Drain well.
4. Toss noodles with vegetables and vinaigrette. Cover and refrigerate at least 2 hours or overnight. Garnish with green onions before serving.

vinaigrette, lime juice, vegetable oil, soy sauce, brown sugar, sesame oil, garlic, orange zest, anaheim chili, salt, green beans, egg noodles, carrots, red pepper, green onion

Taken from www.food.com/recipe/thai-noodle-salad-502200 (may not work)