LONG LIFE CITRUS NOODLE SALAD
Makes 4 servings
8 ounces dried rice stick noodles
2 Sunkist navel oranges, segmented
1 Sunkist ruby grapefruit, segmented
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh cilantro
1 tablespoon chopped roasted, salted peanuts
1 tablespoon fresh squeezed orange juice
1 tablespoon fish sauce
1 tablespoon sesame oil
1 tablespoon chili garlic sauce
2 teaspoons honey
1 teaspoon seasoned rice vinegar
Salt and freshly ground black pepper, to taste
Bring a large pot of water to a boil over high heat. Add the noodles and cook until tender, about 3 minutes. Drain, rinse with cold water, and drain again. Transfer noodles to a large mixing bowl.
Whisk together the dressing ingredients in a medium bowl until well mixed.
Pour the dressing over the noodles. Add the oranges and grapefruit, mint, and cilantro and toss until noodles are well dressed. Transfer noodles to a serving platter and garnish with the peanuts.
Recipe Courtesy of Chef Martin Yan