SPICY ASIAN NOODLES

This is a real simple salad.  You can find Asian Noodle type salads all over the internet.  I got this idea from Cooking Light.  I never tire of these salads, light, delicious and so versatile.  I made it the other night for dinner and the leftovers were gone the next day.  So I made it for lunch today and packed up the remainder for lunches (no meat today but I used shrimp the other day).  With the price of food rising, we are eating more pasta and rice that is for sure.

SPICY ASIAN NOODLES
Adapted from this recipe at My Recipes, aka Cooking Light

Head of romaine chopped
1/4 cup hoison
2 tablespoons soy sauce
1 tablespoon toasted sesame oil
2 garlic cloves, minced
1 tablespoon finely grated fresh ginger

3 tablespoons rice wine vinegar
1 tablespoon chili garlic sauce
14 ounces rice noodles

Boil a pot or kettle of water.  Place dry noodles in a heat proof bowl.  Pour boiling water over them.  Cover and let sit for about 7 minutes.  Drain and set aside.

While noodles are draining mix up the sauce: hoison, sesame oil, garlic, ginger, rice wine vinegar and chili garlic sauce. Whisk together.  Pour over noodles.  Add chopped green onions and cilantro and stir. Spoon noodles over bed of romaine and garnish with toasted peanuts.