Thai Noodle Salad

• Vinaigrette
• lime juice↗1⁄4 cup
• vegetable oil↗3 tablespoons
• soy sauce↗3 tablespoons
• brown sugar↗2 tablespoons
• sesame oil↗1 tablespoon
• garlic↗1 tablespoon

  minced

• orange zest↗1 tablespoon

  (or lime)

• anaheim chili↗1 tablespoon

  minced (or jalapeno pepper for more heat)

• salt and pepper
• green beans or asparagus↗1⁄2 lb
• egg noodles↗8 ounces

  (fresh or dried Chinese)

• carrots↗2 cups

  peeled and shredded

• red pepper↗1⁄2 cup

  slivered

• green onion↗1 cup

  thinly sliced, for garnish

Step-by-step instructions

1. 1

   Vinaigrette: Whisk lime juice, vegetable oil, soy sauce, brown sugar, sesame oil, garlic, zest and chili pepper, salt and pepper to taste and set aside.

2. 2

   Trim green beans or asparagus and cut diagonally into 1/2" pieces. Cook in boiling water until tender crisp. Plunge into cold water and set aside. Drain well.

3. 3

   Cook noodles according to package directions. Drain well.

4. 4

   Toss noodles with vegetables and vinaigrette. Cover and refrigerate at least 2 hours or overnight. Garnish with green onions before serving.