Asian Salad with Coconut Curry Noodles

Here’s what you need: (adapted from Chris Scheuer at thecafesucrefarine.com)

For the coconut curry noodles:

1 can light coconut milk

2 T green curry paste

10 ounces long pasta noodles

2 t olive oil

For the salad:
6-8 C Bib or butter lettuce or Romaine

Cubes or slices of teriyaki baked tofu or other similar protein

1-2 ripe avocados, peeled and sliced

1 -2 ripe mangos, peeled and sliced

½ C salted peanuts

For the dressing: Simple combine all the ingredients and mix well.

2 Cloves garlic – minced

1 T fresh, grated ginger

1 T red onion, minced

¼ C rice vinegar

1 t Dijon

3 T brown sugar

3 T honey

1 T soy

1 t sesame oil

1 t Sriracha sauce

2 T sesame seeds

2 T poppy seeds

1/3 C olive oil

¼ C Canola Oil

1 t salt

½ t pepper

Here’s what you do:

Combine the coconut milk and green curry paste in a sauce pan. Bring to a boil, lower heat, simmer for about 10 minutes. In the meantime, cook the pasta according to the package. Drain the pasta and place in a large bowl. Drizzle olive oil over pasta and toss with two forks. Pour the coconut curry sauce over the pasta and set aside.

Prepare the salad by arranging the avocados, mangos and peanuts on a bed of lettuces. Serve the pasta in the same serving dish for a fabulous presentation. Drizzle the dressing over the lettuce part of the salad.