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Rice Noodle Salad Recipe

Rice Noodle Salad Recipe

4 servings



1 package rice noodles

1 1/2 cups thinly sliced Chinese cabbage

2 cups snow peas, trimmed, cooked until crisp-tender

3/4 cup each: sliced red and yellow bell pepper

1 cup each: sliced mushrooms and canned, drained lychee fruit, or pineapple chunks

1/2 cup fresh or canned bean sprouts, drained


Citrus Vinaigrette :

1/3 cup orange juice

2 tablespoons olive oil

2 cloves garlic, minced

1/2 teaspoon five-spice powder

1/4 teaspoon each: salt and pepper


Place noodles in bowl, pour cold water over to cover. Let stand until noodles separate and are soft, about 5 minutes. Stir noodles into boiling water in large saucepan, reduce heat and simmer, uncovered, until tender, about 5 minutes. Drain and cool. Combine noodles, Chinese cabbage, snow peas, bell peppers, mushrooms, lychee fruit, and bean sprouts in large bowl, toss with Citrus Vinaigrette.


Citrus Vinaigrette:

Mix all ingredients.

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