Thai Noodle Salad with Chef Craig

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Thai Noodle Salad with Chef Craig

Originally presented as a Cook-Along live class on June 23rd at 5:30 PM on Facebook Live.

Ingredients for dressing:

• Zest of 1 Orange, ½ Orange juiced
• 1 tsp Dijon Mustard
• 2 tsp Soy Sauce
• 1 tbsp Sesame Oil
• 2 tbsp Rice Wine Vinegar
• 1 tbsp Sesame Seeds
• 1 tbsp Fresh Cilantro
• 1 tsp fresh grated ginger (or more)
• ½ tsp sambal chili paste

Ingredients for Salad:

• ½ pkg of Rice Noodle, cooked to package instructions
• 6 Fresh Mint Leaves, torn
• ¼ cup Fresh Cilantro, chopped, loose packed
• ½ cup Green Onions, chopped
• ½ cup fresh snow or snap peas, chopped
• ½ cup Kale, chopped
• ½ cup Red Cabbage, chopped
• ¼ Jalapeño, chopped
• 1 can Mandarin Oranges
• ¼ cup nuts (peanuts or cashews), chopped
• *Available from Well Seasoned

1. For Salad: Mix all together to combine.
2. For Dressing: Toss all ingredients, add dressing, toss again. Serve with seared tuna.
3. For Seared Tuna: Season the tuna generously with salt and pepper. Heat a pan over medium-high heat with 2 tablespoons of oil. Place tuna in the hot oil and sear for 1 minute on each side.

Prep Time: 20 Minutes

Cook time: 15 Minutes