Noodly Asian Crunch Salad

Ingredients

• 2 limes, juiced
• 1 cup rice vinegar
• 2 tbsp Sesame Crunch Topper
• 2 tbsp sugar
• 2 tbsp low-sodium soy sauce
• 2 tbsp vegetable oil
• 1 pkg (16 oz/454 g) rice noodles or udon or your favourite pasta
• 2 carrots thinly sliced (Tip: use Epicure’s 4-in-1 Mandoline)
• 1 pkg (18 oz/500 g) frozen edamame (soy beans), or 2 cups frozen green peas, cooked and cooled
• ¹⁄₂ English cucumber, sliced
• ¹⁄₂ cup chopped fresh cilantro or 1/4 cup each chopped fresh cilantro and mint, optional

Preparation

1. Pour lime juice, vinegar, Sesame Crunch Topper, sugar, soy sauce and oil in Cruet. Shake to mix.
2. Cook noodles according to package directions, then drain and place in a large bowl.
3. Add dressing and carrots and toss to mix. Let cool, then stir in edamame, cucumber and cilantro.
4. Dish up at room temperature or cover and refrigerate up to 2 days. Sprinkle with more Sesame Crunch Topper before serving.