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Made in Rhode Island

Spicy Asian Noodle Salad


1-14oz Box Dried Lo Mein Noodles

Olive Oil, as needed

5 Cloves Garlic, minced

3 Tbsp Sesame Seeds

1/2 Bottle (2.5 oz) Deja Vu Hot Sauce

1-1/2 cups Cold Water

5 Tbsp Crunchy Peanut Butter

4 Tbsp Honey

1/2 Red Onion, sliced

1 Ear Corn (Kernals removed), Brocoli Florets, Asparagus and/or Bell Peppers

1 Bunch Scallions, sliced into rounds

Bring a large pot of water to a boil.  Add noodles and cook until tender (approx. 4 minutes).  Drain and run under cold water to cool.

Meanwhile, heat 2 Tbsp olive oil in a small pot.  Add minced garlic and sesame seeds.  Cook 2 minutes on medium-low heat or until sesame seeds begin to lightly brown.  Add Deja Vu, water, peanut butter and honey.  Stir until smooth.  Bring to a boil then remove from heat and cool to room temperature (sauce should be thin).

Heat a sauté pan over medium-high heat.  Add olive oil to coat bottom of pan then add sliced onion and veggies of your choice.  Sauté until onions start to brown and veggies begin to soften but still have a good crunch to them.  Add to noodles.

Pour sauce over noodles and veggies.  Stir to combine.  Refrigerate until completely cool.  Toss once more before serving. Garnish with green onions and more sesame seeds.

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