Ingredients
- 6 cups mixed baby greens, 1 sack
- 1 cup fresh bean spouts
- 1 cup shredded carrot, available in produce department
- 3 radishes, sliced
- 2 scallions, chopped
- 1/2 red bell pepper, cut into thin strips
- 2 cups fried noodles, any size, available in bulk bins or on Asian foods aisle of market
- 2 tablespoons sweet plum sauce or duck sauce
- 2 tablespoons rice wine vinegar, cider or white vinegar may be substituted
- 1/3 cup light oil, peanut, canola or vegetable oil -- eyeball the amount
- Salt and pepper
Directions
In a bowl, combine greens, bean sprouts, carrot, radishes, scallions, red bell pepper and half of the fried noodles. Whisk together plum or duck sauce and vinegar in a smaller bowl. Stream in oil and continue whisking to combine. Dress salad and toss with salt and pepper, to your taste. Serve salad with remaining crispy noodles, as garnish.















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