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Spicy Ginger Noodle Salad

For salad:
¼ lb. dry vermicelli noodles
2 Tbsp. vegetable oil
½ lb. cooked, diced chicken or cooked, cubed tofu
¼ lb. snow peas
½ cup shredded carrots
1 cup fresh bean sprouts
½ of a fresh cucumber, seeded & sliced thin
For dressing:
¼ cup red wine vinegar
3 Tbsp. soy sauce
2 Tbsp. sesame oil
1 Tbsp. sugar
1/3 cup minced green onions
2 Tbsp. minced cilantro
2 tsp. The Spice Hunter Ground Chinese Ginger
1 minced clove of garlic
½ tsp. The Spice Hunter Crushed Red Pepper

Combine dressing ingredients in a jar or bowl and mix well. Set dressing aside while cooking pasta. Cook pasta according to directions on package, drain, rinse and let cool. Once cool, mix pasta with remaining salad ingredients. Shake or mix dressing again and pour over salad. Toss well to coat, cover and refrigerate until ready to serve. May be made several hours in advance.