Oriental Noodle Salad

• 8 ounces no yolk noodles (large or your preference)
• 3 large carrots
• 6 ounces sugar snap peas or 6 ounces snow peas
• 1 English cucumber
• 6 green onions
• 12 cup soy sauce
• 14 cup rice wine vinegar
• 2 tablespoons sesame oil
• 1 tablespoon olive oil
• 1 tablespoon brown sugar
• 1 lime, zest of
• 14 cup freshly squeezed lime juice
• 2 tablespoons grated fresh ginger
• 12 teaspoon salt
• 12 cup freshly chopped coriander leaves or 12 cup parsley
• 12 cup chopped peanuts (really good) (optional)

1. Cook noodles, drain, and set aside.
2. Dressing:.
3. In a small bowl, whisk soy sauce with vinegar, sesame oil, olive oil, sugar, lime zest& juice.
4. Stir in ginger well, it sometimes has a tendency to clump.
5. Pour over still warm noodles, and toss.
6. Blanch the peas & cut into one inch diagonal lengths.
7. Julienne the carrots and cucumber, (cut the cucumber in half lengthwise and spoon out the seeds first).
8. Cut the green onions into one inch diagonal lengths.
9. Stir together with the still warm noodles, it can be refrigerated at this point, and kept for a day or two.
10. When ready to serve, add coriander or parsley, top with chopped nuts.

noodles, carrots, sugar snap peas, cucumber, green onions, soy sauce, rice wine vinegar, sesame oil, olive oil, brown sugar, lime, freshly squeezed lime juice, ginger, salt, coriander, peanuts

Taken from www.food.com/recipe/oriental-noodle-salad-98943 (may not work)