Sunday, December 12, 2010

Crispy Noodle Salad with Sweet and Sour Dressing

6 cups mixed baby greens, 1 sack
1 cup fresh bean spouts
1 cup shredded carrot
2 scallions, chopped
1/2 red bell pepper, cut into thin strips
2 cups fried noodles, any size (such as chow mein)
2 tablespoons sweet plum sauce (hoisin) or duck sauce
2 tablespoons rice wine vinegar
1/3 cup light oil, peanut, canola or vegetable oil
Salt and pepper

In a bowl, combine greens, bean sprouts, carrot, scallions, red bell pepper and half of the fried noodles.

Whisk together plum or duck sauce and vinegar in a smaller bowl. Stream in oil and continue whisking to combine. Dress salad and toss with salt and pepper, to your taste. Serve salad with remaining crispy noodles, as garnish.

--Adapted from Rachel Ray

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