Rice Noodle Salad

Dick Allgire, Health Reporter

Cold Noodle Salad Dressing Ingredients:

1/3 cup fresh lime juice

1/3 cup brown sugar

1/4 cup rice wine vinegar

4 TBS Thai fish sauce (veggie alternative: 1 TBS soy sauce 2 TBS water)

1 TBS dark sesame oil

2 TBS fresh minced ginger

2 cloves garlic, minced

optional: chinese chili paste to taste

Instructions:
Mix all ingredients and set aside. Salad Ingredients:

1/2 lb. cubed tofu or better yet 6 8 ounces Smart Links Italian Soy Sausage

8 oz dry rice stick noodles

1/2 red or yellow bell pepper

1 cup thin sliced cabbage

1 cup shredded carrots

6 green onions, sliced thin

1/3 cup fresh cilantro chopped

1/4 cup chopped peanuts

Instructions:

Chop and lightly fry the soy sausage or tofu.
Soak noodles in warm water for ten minutes, then cook in boiling water for about 2 minutes. Do not over cook! Rinse in cold water, drain, and set aside.
Mix noodles with peppers, cabbage, carrot, green onions and cilantro. Add soy sausage and dressing and toss to combine and coat.
Sprinkle chopped peanuts, a bit of brown sugar over top of salad and serve chilled.