Serves 8
Ingredients
• 470 g (1 lb) green bean (trimmed)
• 2 cups celery (cut diagonally)
• 120 g (4 oz) cooked wheat noodles(fresh)
• 1 cup red bell pepper (thinly sliced)
• 1/3 cup fresh cilantro (chopped)
• 1/2 cup green onions (sliced)
Dressing Ingredients
• 2 tablespoons low sodium soy sauce
• 2 tablespoons dark sesame oil
• 1/4 cup rice wine vinegar
• 1/2 teaspoon sugar
• 2 teaspoons fresh ginger (peeled and grated)
• 3 garlic cloves (minced)
• 1 red jalapeño pepper (seeded and finely chopped)
• 2 tablespoons water
Preparation
1. Cook wheat noodles according to instructions on package. Break the noodles into halves before dropping into boiling water.
2. Add the green beans during the last 4 minutes of cooking.
3. Drain and cool with cold water.
4. Drain again, and place the mixture in a bowl. Add bell pepper, celery, cilantro, and green onions.
5. Prepare the dressing by combining soy sauce, water, sesame oil, rice wine vinegar, sugar, ginger, garlic, and jalapeño into a small bowl. Briskly whisk.
6. Add dressing to salad and chill (covered).