|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
5 oz. pkg. bean threads
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)
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
2 tablespoons organic sesame seeds, toasted
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!