Spicy Noodle Salad Recipes

Steps:

• Put noodles into medium bowl; Pour boiling water over noodles; let stand for 5 minutes; drain; rinse with cold water and return to bowl.
• In a large bowl combine cabbage, onions, pepper, carrot and sesame seeds; toss.
• To make the dressing, heat oil in a small skillet or saucepan; saute garlic for 1 minute; add water, ginger, bouillon, chilies, and honey; bring to a boil.
• Stir soy sauce, balsamic vinegar, and cornstarch together in a small cup until smooth; pour into hot bouillon chili mixture; stir until boiling and thickened.
• Remove dressing from heat and cool slightly.
• Add cool noodles to cabbage mixture; pour dressing over salad and toss to coat.
• Makes 7 cups - This salad is excellent 1/2 hour to a day after being made; store in a sealed container in refrigerator.

Steps:

• Place 2 cups watermelon in a blender; cover and puree until smooth. Press through a fine-mesh strainer into a bowl; discard pulp. Pour 1 cup juice into a small saucepan (save any remaining juice for another use). Add chili sauce, fish sauce, lime juice and ginger to saucepan. Bring to a boil; cook until liquid is slightly thickened, 20-25 minutes. Remove from heat. Refrigerate until cooled., Meanwhile, prepare noodles according to package directions; rinse with cold water and drain well. Place noodles in a large bowl. Add carrots, red onion, cilantro, mint and remaining 2-1/2 cups watermelon. Drizzle with dressing; toss to coat. Serve with peanuts and lime wedges.