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 Asian Noodle Salad
This easy noodle salad is bright and fresh and prepared in minutes. You can add cut-up cooked chicken for a complete meal.
Course Lunch/Dinner
Cuisine Chinese
Prep Time 5 minutes
Servings
Course Lunch/Dinner
Cuisine Chinese
Prep Time 5 minutes
Servings
Ingredients
  • 1 pkg (14.2 oz) KA–ME® Hokkien Stir-Fry Noodles
  • 1/3 cup KA–ME® Rice Vinegar
  • 1/3 cup KA–ME® Stir-Fry Oil
  • 1/2 bottle KA–ME® Sweet Chili Sauce
  • 1 bag baby kale
  • 1 red bell pepper , sliced
  • 1 yellow bell pepper , sliced
  • 1 bag bean sprouts
  • 3 carrots , shredded
  • Chopped fresh cilantro and cashews for garnish
Instructions
  1. Microwave the KA–ME Hokkien Stir-Fry Noodles for 90 seconds and set aside.
  2. In a large mixing bowl, whisk together the KA–ME Rice Vinegar, KA–ME Stir-Fry Oil, and KA–ME Sweet Chili Sauce.
  3. Add the vegetables and cold noodles, toss well, let sit for 15 minutes before serving.
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