Asian Vegetable Rice Noodle Salad

• FOR THE SALAD:
• 10 ounces, weight Rice Noodles, Cooked Per Package Directions To Al Dente
• 1/2 cups Shredded Carrot
• 1 cup Broccoli Florets
• 2 whole Green Onions, Sliced
• 1/2 cups Water Chestnuts, Sliced
• 1/2 cups Snow Pea Pods
• 1/3 cups Red Bell Pepper, Julienne
• FOR THE ASIAN SESAME DRESSING:
• 1/4 cups Canola Oil
• 2 Tablespoons White Wine Vinegar
• 1 Tablespoon Soy Sauce
• 2 teaspoons Sugar
• 1/2 teaspoons Sesame Oil
• 1/4 teaspoons Crushed Red Pepper Flakes

1. Cook the rice noodles ahead of time, according to package instructions. When done, drain them and chill well in refrigerator before mixing in a large bowl with remaining salad ingredients.
2. Combine the dressing ingredients.
3. Toss the noodles and vegetables with the dressing. Chill and serve.

salad, noodles, shredded carrot, broccoli florets, green onions, water chestnuts, snow pea, red bell pepper, asian sesame, ubc, white wine vinegar, soy sauce, sugar, sesame oil, ubc

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