Shelly's Recipe

CRUNCHY ASIAN NOODLE SALAD

Category: Salad

Dressing:
2 tbsp vegetable or canola oil
2 tbsp reduced-sodium soy sauce
1 1/2 tbsp seasoned rice wine vinegar
1 tsp honey
1/2 tsp freshly grated ginger
1 clove garlic, pressed

Salad:
1 (6 oz) pkg uncooked chow mein stir-fry noodles
1 cup sliced almonds
1 cup snow peas, trimmed, cut in half
1 small zucchini, thinly sliced
1 carrot, thinly sliced
1 green onion with top, thinly sliced
1 tbsp coarsely chopped cilantro

For dressing: In small bowl whisk oil, soy sauce, vinegar, honey, ginger and garlic. For salad: Cook noodles according to pkg ; transfer noodles to large serving bowl. Add almonds, snow peas, zucchini, carrots and onion; toss to combine. Pour dressing over noodle mixture; toss to coat. Sprinkle with cilantro; serve immediately. Serves 4