- Spicy Noodle Salad

SPICY NOODLE SALAD


Dressing:
1/3 c soy sauce
¼ c white wine vinegar
2 T sweet chili sauce
2 T white sugar
2 T sesame oil
1 inch chunk of fresh ginger, peeled and minced or grated
4 cloves of garlic, minced
2 tsp chili flakes
Freshly ground black pepper
¼ c vegetable oil


450 g vermicelli (based on my using ½ a 900 g package)
1 c grated carrots
3 green onions, thinly sliced on the diagonal


In a medium bowl (or jar), whisk together all of the sauce ingredients except for the oil. Gradually whisk in vegetable oil in a thin stream. Refrigerate until ready to use (can be made up to one week in advance). Whisk again (or if using a jar, shake vigorously) just before using.

Toss with cooked pasta, carrots and green onions.

Notes:

1. I like to mix the salad together about 3 hours before serving and leave it in the fridge until ready to serve.
2. Leftovers store very well in the fridge.