Red Snapper and Udon Noodle Salad
- Udon Noodle Salad
- 4-1/2 cups Kraft Oriental Sesame Dressing
- 1 cup fresh lime juice, divided Safeway 3 ct For $1.00 thru 02/09
- 1 gal. cooked udon noodles
- 1-1/2 qt. spinach leaves, chiffonade
- 1-1/2 qt. seedless cucumbers, cut into 4-inch julienne sticks
- 1 qt. yellow squash, small dice
- 1 qt. carrots, shredded
- 3 cups red peppers, cut into thin strips
- 3 cups yellow peppers, cut into thin strips Target 1 pkg For $2.99 thru 02/06
- 2 cups edamame (fresh soy beans)
- 2 cups celery, cut into thin diagonal slices
- 2 cups red onions, shaved
- 1-1/3 cups cilantro, chopped
- 1 cup green onions, chopped
- 1 cup fresh mint, chopped
- 6 Tbsp. chili garlic sauce
- 1-1/2 Tbsp. lime zest Safeway 3 ct For $1.00 thru 02/09
- Red Snapper
- 36 each red snapper fillets (4 oz./115 g each)
- 2 tsp. salt
- 1 tsp. black pepper
- 3/4 cup sesame oil
- 2-1/4 gal. napa cabbage, chiffonade
- Udon Noodle Salad: Reserve 1-1/2 cups (375 mL) of the dressing (or 6 Tbsp.
- 90 mL of the dressing for trial recipe) and 3 Tbsp.
- (45 mL) of the lime juice (or 2-1/4 tsp.
- 11 mL of the lime juice for trial recipe).
- Combine remaining ingredients.
- Refrigerate until ready to use.
- Red Snapper: Season 1 fillet with salt and black pepper.
- Heat 1 tsp.
- (5 mL) sesame oil in skillet on medium-high heat.
- Add fish; cook 2 min.
- on each side or until fish flakes easily with fork.
- For each serving: Toss 1 cup (250 mL) cabbage with 2 tsp.
- (10 mL) of the reserved dressing; place on serving plate.
- Top with 1 cup (250 mL) Udon Noodle Salad and 1 Red Snapper fillet; brush fish with 1/4 tsp.
- (1 mL) of the reserved lime juice.
salad, sesame dressing, lime juice, noodles, spinach leaves, cucumbers, yellow squash, carrots, red peppers, yellow peppers, edamame, celery, red onions, cilantro, green onions, fresh mint, chili garlic, lime zest, red snapper, red snapper, salt, black pepper, sesame oil, cabbage
Taken from www.kraftrecipes.com/recipes/red-snapper-udon-noodle-salad-113259.aspx (may not work)