SANDRA'S AWESOME ASIAN BEAN THREAD SALAD

This is a spicy Thai peanut 
flavored type of salad, 
which is superbly delicious...

Servings: (4 to 6)

Prep: 20 Mins. | Let Stand: 15 Mins.

Posted: by Sandra

INGREDIENTS

***Bean Threads

5 oz. pkg. bean threads

***Sauce

2 tablespoons low-sodium chicken stock

1-1/2 tablespoons lime juice

1 tablespoon sugar

1 tablespoon low-sodium soy sauce (I prefer tamari)

1 garlic clove, grated

1/2 teaspoon onion powder

1 tablespoon rice wine vinegar

1 tablespoon light olive oil

1-1/2 tablespoons hoisin sauce

2 tablespoons creamy peanut butter

1/2 teaspoon sesame oil

½ teaspoon hot garlic chili sauce (I like mine spicy; use less if you prefer)

***Salad

1 carrot, shredded

¼ red bell pepper, finely julienned

1 cup fresh arugula, chopped

2 tablespoons chopped fresh cilantro leaves

1/2 teaspoon organic dried mint

1 teaspoons organic dried basil leaves

***Garnish

2 tablespoons organic sesame seeds, toasted

METHOD

Place uncooked bean threads in a medium heatproof glass bowl, pour boiling water over them and let soak for 20 minutes, just until noodles are translucent and softened. Drain noodles in a colander, and pour them back into the dry mixing bowl.

Meanwhile, in a small glass bowl add the sauce ingredients, and microwave on high for 1 minute.  Whisk sauce to emulsify, and set aside.

Using kitchen shears, cut the noodles so they are manageable, and add the sauce to them.  Add the salad ingredients; tossing to combine.  Let salad stand for 15 minutes at room temperature for flavors to meld.

Meanwhile, toast the sesame seeds in a dry non-stick skillet over medium-low heat, just until light golden brown and fragrant.

Plate salad, and sprinkle with toasted sesame seeds. – Enjoy!