Salada de macarrão de arroz com chili

Ingredientes

• 7-8 oz. Asian rice noodles, brown or white
• 3-4 cups fresh cut up vegetables (see note)
• 2 green onions, chopped
• 1/2 cup fresh chopped cilantro
• 3-4 Tbsp. thinly sliced basil
• Optional: roasted peanuts or sliced almonds, chopped
• 3 Tbsp. neutral oil, such as avocado oil
• 3 Tbsp. low-sodium soy sauce
• 3 Tbsp. honey
• 1 Tbsp. sesame oil
• 1 Tbsp. chili garlic sauce
• 2 Tbsp. fresh lime juice, about 1 lime
• 1 Tbsp. grated fresh ginger
• 1 garlic clove, minced or grated

Modo de preparo

1. 1

   Cook rice noodles according to package directions or see above how I make mine so they don’t break or stick. Immediately drain and rinse under cold water. Set over a colander to drain.

2. 2

   Meanwhile prepare the dressing by whisking all of the ingredients together in a small bowl.

3. 3

   Combine the drained noodles, vegetables, green onions, cilantro, and basil with the dressing. Refrigerate the salad for 15-30 minutes before serving.