Thai Noodle Salad with Soy-Ginger Vinaigrette

Thai Noodle Salad

8 oz. cellophane noodles (or your favorite asian noodle--I used Japanese Udon)

5 whole scallions, trimmed and chopped (white and green parts)

6 small radishes, thinly sliced

1 large cucumber, peeled and diced

4 ounces mung bean sprouts

2 teaspoons minced fresh ginger root

1/4 cup low-sodium soy sauce

1 tablespoon peanut oil (or any vegetable oil/olive oil you have on hand)

2 teaspoons brown sugar

1 1/2 teaspoons toasted sesame oilJuice of 1 large lime

3 tablespoons of chopped fresh cilantro

Cook noodles according to package instructions. While the noodles cook, combine the scallions radishes, cucumber, sprouts, ginger, soy sauce, peanut oil, sugar sesame oil, lime juice, and cilantro and blend thoroughly. Toss the noodles into the bowl and stir. Enjoy!

My husband thought it had too much ginger, so if you don't like ginger, feel free to omit or adjust the recipe. I, on the other hand, think one can never have too much ginger!