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Plaza San Antonio's Spicy Oriental Noodle Salad

Vinaigrette:
1/2 C. soy sauce
2 t. olive oil
1 t. sesame oil
1 t. crushed red pepper, or to taste (you may want to start with less)
1 t. minced garlic
1 t. Sriracha hot sauce (Thai hot chile sauce marked Tuong Ot Sriracha on the label)

Noodles:
salt, to taste
1 (16 oz.) package spaghetti or fettuccine
2 C. shredded napa cabbage
1 C. shredded carrots
1/2 C. diced red pepper
1/2 C. chopped cilantro leaves
2 C. cooked chicken, shrimp or beef (optional)

For Vinaigrette:
In a bowl, whisk together the soy sauce, olive oil, sesame oil, crushed red pepper, garlic and Sriracha hot sauce. Set aside.

For Noodles:
Bring a large pot of water to a rolling bowl, add salt to taste, then add noodles and stir. While noodles are cooking, prepare the cabbage, carrots, red pepper, cilantro and chicken, shrimp or beef. When noodles are done, drain and immediately pour into a large bowl.

Add vinaigrette, vegetables and meat or fish; stir to combine thoroughly. Serve.

Makes 4 generous servings.

    
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