Asian Noodle Salad

This delicious salad can be chilled and served as a complete meal… great for summertime outdoor eating. Serve Japanese beer, chilled sake, or chilled green tea for a truly refreshing dining experience. Use all organic ingredients whenever possible.

Ingredients

• 1 lb. brown rice pasta or buckwheat soba noodles
• ½ lb. shiitake mushrooms
• 1 medium, red bell pepper, thinly sliced
• ¼ C chopped fresh cilantro
• ¼ C soaked, sliced almonds
• ½ C pea pods, ends trimmed off
• 1 C shredded carrots and cabbage
• 1 C shredded carrots and cabbage
• ½ C thinly sliced jicama

Optional

• 1 C sliced, organic chicken

  or

• 1 C sautéed tofu or tempeh cubes

Dressing

• ¼ C rice vinegar
• 2 T wheat free tamari or soy sauce
• 1 T sesame oil
• 1 tsp fresh ginger, peeled and grated
• ¼ C fresh lime juice
• 1 clove fresh pressed garlic
• 1 tsp Thai fish sauce or vegetarian Thai flavored soy sauce

Directions

Cook pasta in a large pot of boiling water according to package directions. Meanwhile, clean, de-stem, and slice mushrooms. Add mushrooms, pea pods, and red bell pepper during last 2 minutes of cooking. Drain.

In a small bowl, mix together dressing ingredients. The fish sauce is strong; smell it first to see if you like it before adding to the dressing.

Transfer pasta and other ingredients to a large bowl; toss with dressing. Delicious served warm or chilled.