NOODLE SALAD ENJOY DAN:

                              NOODLE SALAD by CHEF DAN:

Serves 6

INGREDIENTS:

1-   12 ounce rainbow slaw, (broccoli, cauliflower, carrots, and red cabbage)

1 (8 Oz) package rice noodles

1 pound snap peas, cut in half on the bias

2 cucumbers, peeled and sliced into thin slices

1 red bell pepper, cored, seeded, and thinly sliced

8 scallions cut on the bias in thin slices

2 tablespoon sesame oil

1/4-cup soy sauce

1/4-cup rice wine vinegar

1 tablespoon brown sugar

2 garlic cloves, minced

1 thumb-size fresh ginger, grated

1/2-cup smooth peanut butter

3 tablespoon fresh cilantro

1/4-cup black toasted sesame seeds

DIRECTIONS:

1.   In a bowl soak noodles in hot water for 15 minutes.

2.   Drain and set aside.

FOR THE DRESSING:

1.   Whisk together sesame oil, rice wine vinegar, soy sauce, brown sugar, garlic, ginger, peanut butter and 2 tablespoons toasted sesame seeds.

2.   Combine the rice noodles, snap peas, cucumbers, red pepper, and scallions.

3.   Pour dressing over rice noodles mixture.

4.   Top with reaming toasted sesame seeds and cilantro.

ENJOY DAN:                           HALLELUJAH!!