Asian Noodle Salad

• FOR THE SALAD:
• 8 ounces, weight Rice Noodles
• 3 whole Carrots, Peeled And Grated On The Largest Holes Of The Box Grater
• 2 cups Shredded Red Cabbage
• 1 bunch Scallions, Thinly Sliced, Green Parts Only
• 1 cup Bean Sprouts, Drained And Rinsed
• 1 cup Dry Roasted Peanuts, Roughly Chopped
• 1 Tablespoon Fresh Cilantro, Roughly Chopped
• FOR THE DRESSING:
• 1/2 cups Low Sodium Soy Sauce
• 1/4 cups Sesame Oil
• 1/4 cups Olive Oil
• 1 dash Worcestershire Sauce
• 1 Tablespoon Freshly Grated Ginger
• 1 clove Garlic, Grated
• 1/2 teaspoons Creamy Peanut Butter
• 1/4 teaspoons Chinese Five Spice

1. First, prepare the rice noodles according to the package. They may need to be either gently boiled or soaked in hot water for just a few minutes. Drain in a colander and rinse well under cold water. Transfer to a large salad bowl and toss with the carrots, cabbage, scallions, bean sprouts, peanuts and cilantro.
2. In another bowl whisk the soy sauce, both oils, Worcestershire sauce, grated ginger, grated garlic, peanut butter and Chinese five spice together thoroughly. Pour the dressing into the salad and toss it all together really well to coat everything.
3. You can either serve immediately or cover it in the refrigerator until you want to eat it! It will keep for a couple of days.

salad, noodles, carrots, red cabbage, scallions, sprouts, peanuts, fresh cilantro, dressing, ubc, ubc, worcestershire sauce, freshly grated ginger, clove garlic, peanut butter, ubc

Taken from tastykitchen.com/recipes/salads/asian-noodle-salad-4/ (may not work)