Monday, August 28, 2017
Thai Noodles with Chili Ginger Dressing
Wanting a taste of Thai on this meatless Monday, this was my cold lunch - and it was SO good. The dressing actually makes enough for one large or two single serving noodle salads.
To assemble - fill a single serving sized bowl with cold cooked linguini or rice noodles.
Top with a large handful of assorted:
a pinch or two of peanuts
lime for drizzling.
Then top with a wonderful ginger chili dressing (do in your food processor to incorporate the red pepper flakes into an emulsion, if you wish).
Chili Ginger Salad Dressing
1/4 vegetable oil
2 Tablespoons rice vinegar
1/4 tsp. fresh grated ginger
1/4 tsp. dried chili pepper flakes
1 tsp. honey or Agave Nectar (natural sweetener)
1 tsp. Spring water
1/4 tsp. salt
black pepper to taste (optional)