Mung Bean Noodle, Cucumber & Mint Salad

Mung Bean Noodle, Cucumber & Mint Salad

ginger- garlic vinaigrette

For the noodles:

Use rice noodles or Saifun-Mung Bean noodles

Cook noodles, then rinse in cold water to chill

For the vinaigrette:

Makes about 2 cups

In a blender combine all of the ingredients and set aside.

1 small knob of ginger, do not peel, chopped

6 cloves of fresh garlic

2 Tablespoons sugar

½ Cup rice wine vinegar

1 teaspoon kosher salt

1 cup olive oil or canola oil

1 teaspoon sesame oil

For the Salad:

1 European cucumber, sliced thin, do not peel or remove seeds

1 carrot, sliced thin, then into strips (julienne).

1 small bunch of mint, rough chopped

1 small bunch of cilantro, rough chopped

1 teaspoon black sesame seeds to garnish/ texture.

Toss all salad ingredients together except the black sesame seeds with the noodles and ½ cup-3/4 cup of dressing. Place into a serving bowl and sprinkle with the black sesame seeds.  Pairs well with poached shrimp, seared tuna or grilled chicken.