Cellophane Noodle Salad With Peanut Dressing

• Dressing:
• 1/4 cup water
• 1/4 cup low-sodium soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons rice vinegar
• 1 tablespoon grated peeled fresh ginger
• 1 tablespoon canola oil
• 1/4 teaspoon crushed red pepper
• 1/4 teaspoon five-spice powder
• 2 garlic cloves, minced
• Salad:
• 1 1/2 cups matchstick-cut carrots (about 4 ounces)
• 4 ounces uncooked bean threads (cellophane noodles)
• 1 cup shredded bok choy
• 3/4 cup thinly sliced green onions
• 1/2 cup snow peas, trimmed and cut into 1/2-inch pieces (about 2 ounces)
• 1/2 cup julienne-cut red bell pepper
• 3 tablespoons chopped fresh cilantro
• 2 tablespoons chopped fresh mint
• 3 tablespoons chopped dry-roasted peanuts, divided
• 6 Boston lettuce leaves

1. To prepare dressing, combine the first 9 ingredients, stirring with a whisk, and set aside.
2. To prepare salad, cook carrots and noodles in boiling water 1 minute; drain. Place noodle mixture in a large bowl. Add bok choy and next 5 ingredients (through mint); toss gently to combine. Pour dressing over noodle mixture; sprinkle with 2 tablespoons peanuts. Toss gently to combine. Place 1 lettuce leaf on each of 6 plates. Top each leaf with 1 cup salad; sprinkle each serving with 1/2 teaspoon peanuts.

dressing, water, soy sauce, brown sugar, rice vinegar, fresh ginger, canola oil, red pepper, fivespice powder, garlic, salad, matchstick, bean threads, choy, green onions, snow peas, juliennecut red bell pepper, fresh cilantro, fresh mint, peanuts, boston lettuce leaves

Taken from www.myrecipes.com/recipe/cellophane-noodle-salad-with-peanut-dressing (may not work)