Thai Noodle Salad (Hillstone Restaurant Copy Cat)
Whether you’ve had this before or haven’t gotten the chance to try it, I promise you that this recipe is delicious!
Prep Time10 mins
Total Time10 mins
Servings: 1
Ingredients
Dressing
- ⅓ cup Fresh Lime Juice
- 4 tbsp Orange Juice
- 2 tbsp Light Brown Sugar
- 2 tsp Sriracha Chili Sauce
- 3 Large Garlic Cloves pressed
- 3 tbsp Neutral Flavored Oil such as Canola
- ½ tsp Sesame Oil
Salad
- 1/4 cup Round Udon Noodles 4 oz; cook per package directions, drain & cool
- 6 cups Napa Cabbage thinly sliced; 1/2 a cabbage
- 2 Handfuls of Baby Arugula
- ½ cup Torn Thai Basil Leaves regular basil is fine if you can’t find it
- 10 Cherry Tomatoes or Grape Tomatoes halved
- 1 Small Carrot shredded
- 1 Ripe Mango pitted and cubed
- 2 Avocados peeled and cubed
- ½ cup Scallions chopped; about one bunch
- 1 cup Peanuts roughly chopped; put peanuts in a plastic bag and bang lightly a few times with something heavy
Instructions
- Cook the pasta according to the ingredients on the package.
- For the dressing, combine lime juice, OJ, sugar, siracha and garlic in a bowl. Add the oil and whisk together. Set aside.
- Toss the noodles with the arugula, cabbage, carrots, tomatoes, basil and scallions. Add the dressing, avocado and mango and lightly toss the salad some more (be careful not to mash the avocado or mango).
- Top with crushed peanuts and serve with sliced steak or chicken!