Asian Noodle & Veggie Salad with Soy Vinaigrette
- 1/3 c canola oil
- 1/2 c low sodium soy sauce
- 1/2 c rice vinegar
- 1 T brown sugar
- 1/2 t ground ginger
- 1/2 t granulated garlic
- 1 10 oz package Asian style noodles
- 1 medium red bell pepper, cut into 1″ strips
- 1 c broccoli florets
- 1 c bean sprouts
- 1/2 c chopped cilantro
- 1/2 c chopped scallions
- 3/4 c chopped peanuts or cashews (optional)
- This recipe is vegan
- Produce
- Bean sprouts (1 c)
- Broccoli florets (1 c)
- Cilantro (1/2 c)
- Garlic, granulated (1/2 t)
- Ginger, ground (1/2 t)
- Peanuts or cashews (3/4 c)
- Red bell pepper, cut into 1″ strips, medium (1)
- Scallions (1/2 c)
- Condiments
- Rice vinegar (1/2 c)
- Soy sauce, low sodium (1/2 c)
- Cooking & Baking
- Brown sugar (1 T)
- Canola oil (1/3 c)
- Pasta & Grains
- Style noodles, Asian (1 10 oz package)
Preparation
Read recipe preparation on poorgirleatswell.com
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Recipe Stats
Published July 19, 2012 (7 months ago).
191 people saved this recipe.
