Here's what we packed for lunch Saturday for the beach. It comes from Cooking Light magazine, July 2002. I've made a couple of minor modifications, one of which was doubling the recipe and another of which was adding more protein. Everybody knows, salt air makes you hungry!
Sesame Noodle Salad with Bell Pepper and Peanuts
1/2 c fresh lime juice
1/3 c low sodium soy sauce
2 tbsp brown sugar
2 tbsp ketchup
2 tbsp sesame oil
2 tsp grated fresh ginger
2 tsp vegetable oil
1/2 tsp crushed red pepper, or to taste
2 garlic cloves, crushed
1 lb package vermicelli or other long, thin noodles
1/2 lb smoked turkey, diced
3 c fresh bean sprouts
1 red bell pepper, julienned
2 green onions (scallions), thinly sliced
1 cucumber, thinly sliced
2 c snow peas, ends and strings removed
1/4 c chopped fresh basil
1/4 c chopped fresh mint
2 tbsp chopped fresh cilantro
peanuts to garnish
Mix dressing ingredients first so flavors can mingle while you prepare the rest of the salad.
Cook pasta and drain.
Chop and prep all veggies. Combine all ingredients except peanuts in a large pan or bowl. Toss well. Portion out in disposable plastic storage containers to take to the beach. Garnish with peanuts at the last minute.
According to the magazine, this should serve 8. However, the four of us plus a couple of kids made pretty quick work of it. The other kids ate PB&J, of course. Sillies.