Peanut Rice Noodle Salad

Ingredients

4.5 oz (125 g) thin rice stick noodles (about 1/2 package)
1/2 tsp (2 mL) salt
1 1/2 cups (375 mL) snow peas, trimmed and cut julienne (see note)
1 cup (250 mL) fresh bean sprouts
1 cup (250 mL) red onion, thinly sliced
1 english cucumber (with peel), thinly sliced
2 carrots, medium, cut julienne (see note)
1 red pepper, medium, cut julienne (see note)
6 eggs, hard cooked, quartered lengthwise

Peanut Dressing:

1/2 cup (125 mL) peanut butter, smooth
1/4 cup (60 mL) vegetable oil
1/4 cup (60 mL) water, warm
3 tbsp (50 mL) lime juice
2 tsp (10 mL) brown sugar, packed
1 tsp (5 mL) fish sauce
1 clove garlic, minced ( 1/4 tsp or 1 mL powder)
1/2 tsp (2 mL) peeled gingerroot, finely grated
2/3 cup (150 mL) roasted salted peanuts
2 tbsp (3o mL) fresh mint leaves, chopped (1 1/2 tsp/ 7 mL dried)
1 tbsp (15 mL) sesame seeds, toasted

Directions

Place noodles in large heatproof bowl. Cover with boiling water. Add salt. Stir until salt is dissolved. Let stand for 20 minutes. Drain well. Transfer to extra large salad bowl.
Add next 6 ingredients to noodles. Toss. Transfer to large serving platter.

Arrange eggs over noodle mixture.

Peanut Dressing:

Beat first 9 ingredients with whisk in medium bowl until smooth. Makes: 1 1/3 cups (325 mL) dressing. Drizzle over salad.
Scatter remaining 3 ingredients over top.

Note:

To julienne vegetables, cut into 1/8 inch (3 mm) strips that resemble matchsticks.

Makes: 8 servings

Preparation: 20-25 minutes

Cooking: 10 minutes

Nutrients per serving:

Calories: 392
Protein: 15 g
Carbohydrate: 26 g
Fat: 27.2 g

Credit to: Company's Coming, "The Egg Book". To purchase a copy of this new book, go to The Store.