Asian Noodle and Vegetable Salad

• 1 small garlic clove
• 1 inch piece gingerroot, peeled (or 1 tsp. ground ginger)
• 23 cup peanut butter
• 1 cup milk
• 3 tablespoons soy sauce
• 12 teaspoon hot pepper sauce (or to taste)
• 13 cup rice wine vinegar or 13 cup cider vinegar
• 8 ounces thin rice noodles
• boiling water
• 2 carrots, cut into matchsticks
• 1 sweet red pepper, halved and cut into thin strips
• 12 English cucumber, thinly sliced
• 2 tablespoons fresh basil or 2 tablespoons mint, chopped
• torn salad greens
• chopped peanuts

1. In a blender, puree garlic, ginger, peanut butter, milk, soy sauce and hot pepper sauce until smooth.
2. With motor running, drizzle vinegar through hole in lid until blended; let stand for 10 minutes.
3. Meanwhile, in a large bowl, cover rice noodles with boiling water; let soak, stirring occasionally, for 2-3 minutes or until softened or according to package directions.
4. Drain and rinse under cold water; drain well.
5. Return to bowl.
6. Pour dressing over noodles and add carrots, red pepper, cucumber and basil; toss gently to coat.
7. Line serving plates with greens and top with noodle salad.
8. Drizzle with dressing left in bowl and garnish with peanuts.
9. COOKING TIP: In place of rice noodles, cook 8oz.
10. angel hair, vermicelli, or other long thin pasta according to package directions; rinse in cold water and drain well.
11. FOR THE ADVENTUROUS: Reduce soy sauce to 2 tablespoons and add 1 tablespoons Thai fish sauce and add 1 green mango cut into matchsticks with vegetables.

garlic, gingerroot, peanut butter, milk, soy sauce, hot pepper, rice wine vinegar, thin rice noodles, boiling water, carrots, sweet red pepper, cucumber, fresh basil, salad greens, peanuts

Taken from www.food.com/recipe/asian-noodle-and-vegetable-salad-339975 (may not work)