* Asian Noodle Salad
Koyo Organic Soba Noodles, 8 oz. THUMBNAIL
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$2.99
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Organic Loose Carrots, 1lb. THUMBNAIL
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$2.49
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Organic Sweet Baby Bell Peppers, .5lb. Clamshell THUMBNAIL
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$5.49
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Organic Green Onion, ea. THUMBNAIL
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$1.29
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Organic Cilantro Bunch, ea. THUMBNAIL
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$1.49
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Organic Red Cabbage, ea. THUMBNAIL
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$1.59
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Organic Tuscan/Dino Kale, ea. THUMBNAIL
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$1.99
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Sunridge Blanched Roasted & Salted Peanuts, 10oz. THUMBNAIL
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$3.49
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Farchioni Colli Guidi Extra Virgin Olive Oil, 1L THUMBNAIL
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$11.99
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Thai Kitchen Fish Sauce, 7oz. THUMBNAIL
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$3.99
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Marukan Rice Vinegar, 12oz. THUMBNAIL
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$2.99
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Wholesome Organic Light Brown Sugar, 1.5lb. THUMBNAIL
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$6.49
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Ginger, 8oz. Bag. THUMBNAIL
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$1.39 $0.99
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Napa Valley Naturals Organic Sesame Oil, 12.7oz. THUMBNAIL
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$7.49
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Garlic Bulb, ea. THUMBNAIL
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$0.75
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ORGANIC CHILI PEPPER CRUSHED, 0.3oz. THUMBNAIL
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$2.99
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Napa Cabbage, ea. THUMBNAIL
$4.99
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Asian Noodle Salad

  • 8 ounces soba noodles
  • 1 large carrot, peeled and shredded
  • One 6-ounce bag baby sweet peppers, seeded and sliced thinly into rings (about 1 cup)
  • 1 English cucumber, peeled and sliced
  • 3 scallions, sliced
  • Up to 1 bunch fresh cilantro, chopped
  • 1/2 head or more napa cabbage, sliced
  • 1/2 head or more purple cabbage, sliced
  • 1/2 bunch kale, leaves torn off the stalks and shredded
  • 2 cups peanuts, chopped
  • Dressing:
  • 1/2 cup olive oil
  • 1/3 cup  soy sauce
  • 1/4 cup fish sauce
  • 1/4 cup rice wine vinegar
  • 1 TB brown sugar
  • 3 tablespoons chopped fresh ginger
  • 2 tablespoons sesame oil
  • 2 to 3 cloves garlic, chopped                                                                                                                     dash of red chili flakes, optional


For the salad: Bring a pot of water to a boil. Cook the noodles to al dente according to the package directions. Drain, rinse and let cool.
Mix together the cooked noodles, carrots, peppers, cucumbers, scallions, cilantro, napa cabbage, purple cabbage and kale. Add the peanuts and toss together.
For the dressing: Whisk together the olive oil, soy sauce, fish sauce, rice wine vinegar, brown sugar, ginger, sesame oil and garlic in a medium bowl.
Pour the dressing over the salad and mix together with tongs or your hands. Sprinkle with chili flakes, optional.
Transfer to a large platter and serve.
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