Thai Noodle Salad Recipe
Vinaigrette::
- 1/2-5 fluid oz. bottle Mongolian Fire Oil
- 1/2 cup Chinese Black Vinegar (optional)
- 1 1/2 cup Sugar
- 1 1/2 cup Low Sodium Soy Sauce
- 2 cups Rice Wine Vinegar
- 1 tablespoon Sesame Oil
- 1 tablespoon Chili Garlic Sauce (optional, makes for spicy vinaigrette)
- 1 tablespoon Ginger minced
- 1 tablespoon Garlic minced
Salad:
- 4 x 6 oz. packages Dry Soba Noodles cooked, drained and cooled
- 2 bunches Cilantro chopped
- 2 bunches Basil chopped
- 2 bunches Scallions sliced
- 1 bunch Mint picked and chopped
- 4 Cucumbers peeled, seeded, and sliced
- 1 large Carrot peeled and julienne
- 1 large Red Bell Pepper julienne
- 3 cups Chicken, Prawns, Pork, Steak or Tofu cooked and diced (optional)
Method:
Mix vinaigrette and set aside.
In a large bowl combine salad ingredients and noodles with the optional protein. Toss in vinaigrette until evenly coated. Place in the refrigerator for at least one hour to marry the flavors. Enjoy.