Thai Noodle Salad With Vegetables And Spicy Peanut Sauce
|Udon noodles/Spaghetti||1⁄2 Pound (Thick, Round Fresh Japanese Wheat Noodles)|
|Thinly sliced romaine lettuce||6 Cup (96 tbs)|
|Thinly sliced green cabbage||4 Cup (64 tbs)|
|Shredded sweet potato||2 Cup (32 tbs), uncooked|
|Sliced red bell pepper||12 (Thinly Sliced)|
|Green bell pepper||12 , thinly sliced (Thinly Sliced)|
|Shredded peeled daikon/Carrot||1 Cup (16 tbs)|
|Bean sprouts||1 Cup (16 tbs)|
|Spicy peanut sauce||1⁄2 Cup (8 tbs)|
Cook noodles in boiling water for 3 minutes (omit seasoning packet, if included).
Drain; rinse under cold water, and set aside.
Combine lettuce and cabbage in a large bowl; toss well.
Place lettuce mixture on a large platter.
Place noodles in center of platter on top of lettuce mixture.
Arrange sweet potato, red bell pepper, green bell pepper, daikon, and bean sprouts around noodles in individual mounds over lettuce mixture.
Drizzle Spicy Peanut Sauce over salad.
Garnish with basil, cilantro, and mint, if desired.