Dragon Noodle Salad From Isa Food

DRAGON NOODLES

Steps:

• Boil the noodles and cook al dente according to the package directions.
• While waiting for the water to boil, prepare the sauce. In a small bowl stir together the brown sugar, soy sauce and sriracha.
• In a large skillet melt 2 tablespoons of butter over medium-low heat. Add the red pepper to the butter as it melts. Whisk an egg in a bowl and then add to the melted butter. Stir gently and cook through. Once the egg is done cooking; turn off the heat.
• When the noodles are tender, drain the water and then add them to the skillet with the cooked egg. Then add the prepared brown sugar/sauce. Turn the heat down low to evaporate excess moisture and stir until everything is coated well with the sauce. Sprinkle the sliced green and cilantro leaves on top and serve immediately.

DRAGON NOODLE SALAD FROM ISA

Steps:

• Isa Does It. Page 68 For Garnish- 4 tsp black sesame seeds fresh cilantro sprigs Prepare the noodles according to package directions. Assemble the salad by tossing the noodles, radishes, and cucumbers with most of the dressing. Reserve some dressing for drizzling. Place a bed of greens on each plate and top with the noodle mixture. Sprinkle with sesame seeds, a little cilantro and drizzle the remaining dressing. ** My notes: I served this salad cold, though it would also be delicious hot with the cold greens...either way you can't go wrong! The Dressing Makes a cup 1/2 cup smooth natural peanut butter 2 cloves garlic (I always double garlic, so I did 4) 1/3 cup water 3 TBS rice vinegar 2 TBS Braggs Liquid Aminos (or soy sauce) 1 TBS agave (or other liquid sweetener) 1 TBS sriracha (or other hot sauce) 1 tsp toasted sesame oil 1/2 tsp salt Place all ingredients in a small blender or food processor and blend until smooth. Keep refrigerated until ready to use. Will keep up to 5 days.