Ingredients:
6 ounces somen noodles
2 small carrots, finely grated
1/2 cup red bell peppers, diced
1 cup chopped fresh baby spinach (optional)
fresh cilantro stems ( to garnish)
lime wedges ( to garnish)
2 teaspoons honey
1 tablespoon freshly grated gingerroot
2/3 cup mild rice vinegar
1 tablespoon fresh lime juice
1 tablespoon sesame oil, regular or 1 tablespoon toasted sesame oil
1 small garlic cloves, minced
1 pinch salt
1/2 teaspoon curry powder
1/2 cup minced fresh cilantro ( NOT dried)
1/4 cup green onions, sliced
1/4 cup dry roasted salted peanuts, chopped coarsely
1/4 cup grated toasted coconut
Directions:
Toast the peanuts and coconut and let cool.
Cook somen noodles according to package directions.
Drain, rinse under cool water and set aside.
Meanwhile grate the carrots and add the diced bell pepper (and chopped spinach if using) into a serving bowl.
Prepare the dressing by mixing the ingredients well in a blender and then toss together with the vegetables and cooked somen noodles.
Refrigerate at least 3 hours.
Stir together the peanuts and coconut. Serve salad with toppings on the side. Garnish with.
cilantro sprigs and lime wedges if desired.
Servings: 4
Time preparation: 10 min.
Time total: 10 min.