Look at this beauty! Like a rainbow in a bowl and I can’t get enough. This Asian Noodle Salad is so incredible I have had it for almost every meal for a week and I still want more, it’s just that good. It’s also just that easy. I kept the mixed veggies and cooked noodles in separate bowls in the fridge and had easy on-the-go lunch within 5 minutes all week long. A real life saver given how crazy busy I was with work last week. Add pulled chicken, grilled prawns or fresh avocado to bring it to the next level and get your protein punch. Just remember to make it your own, you really can’t go wrong as long as you have that dressing, drool!!!!

Asian Noodle Salad, recipe based on one from The Pioneer Woman

1 package brown rice noodles
1 head thinly sliced purple or napa cabbage
1 container (5 small) red, yellow and orange bell peppers
1 bag bean sprouts, also called mung bean sprouts
2-3 handfuls sweet peas, cut diagonally
3 carrots, shredded
3 whole scallions, sliced
Chopped cilantro, to taste
Chopped mint, to taste (optional)
Unsalted whole cashews crushed, lightly toasted in skillet (optional)

Dressing
1/3 cup rice vinegar
2 tablespoons brown sugar (original recipe calls for 1/3 cup sugar so taste it and add more if you think it needs it)
1/3 cup olive oil
8 tablespoons soy sauce or tamari
2 tablespoons (up To 3)sesame oil
3 tablespoons fresh ginger, finely chopped
2 cloves garlic, finely chopped

Directions
If you want to keep everything fresh for salads for lunch keep chopped veggie mixture, noodles and dressing in separate containers. If serving for dinner toss the noodles with the vegetables, adding more or less depending on your preferred ratio of veg to noodle.

Whisk dressing ingredients together and pour half over salad. Mix the salad well and taste, if you need more dressing go for it…I sure did, it was too good not to!