Don’t worry about precise measurements when making this noodle salad from Jason Appelt of Sunrise Bistro. “It’s all in a bowl mixed together,” he says. “We don’t really measure anything.”


2 cup rice noodles

1/2 cup sweet chili sauce

1/3 cup soy sauce

1 tablespoon sesame oil

1 tablespoon hoisin

1 teaspoon rice wine vinegar

1/2 cup watercress

1/2 cup spinach

1/4 cup red onion, sliced

1/4 cup carrots, julienned

2 tablespoons peanuts, crushed


Prepare rice noodles according to package instructions. Drain and refrigerate until chilled. Whisk together sweet chili sauce, soy sauce, sesame oil, hoisin and rice wine vinegar in a bowl. Toss noodles with spinach, watercress, onion, carrots and peanuts.

Dress to taste with sweet chili sauce mixture.