kefir lime leaves, found in an Asian grocery store in produce section
cloves of garlic, peeled, chopped
piece of ginger, peeled, slivered
sriracha sauce (Asian Hot Sauce) to your taste
In This Recipe
Bring a salted pot of water to a boil
Drop in the noodles and turn off the heat. Stir to separate the noodles so they do not stick. Stirring occasionally to allow the noodles to completely soften approx. 5 min. Drain thoroughly so no water remains.
Mix all of the vegetables, mango, sesame seed oil, and cilantro, season to taste.
In a small skillet toast the peanuts, shaking the pan over the burner to distribute the heat lightly browning the peanuts.
Assembly: mix vegetables with noodles
Dress with vinegrette, taste for salt seasoning and sprinkle with toasted peanuts.
In a small pot combine all of the vinegrette ingredients together. Bring to a boil, stir to dissolve sugar and turn off heat. Leave on burner to blend flavours.
Bring to room temperature and pour 2-4 tbsp of the vinegrette over salad.
This can be stored for months in the refrigerator.