So as you may know tuesday is my birthday and I've decided to start early!
I made Vietnamese noodle salad I found on cooking light but I didn't stick to recipe. I started with mung bean noodles which are those really skinny noodles that look like glass or spun sugar. I boiled water then poured it over the noodles, then I almost immediately drained it. Then the easy part! As if that wasn't easy enough I added chopped up roast beef from the deli counter, about 8 oz., shredded carrot (I bought it shredded) chopped up snap peas, green onion, 1/2 cup of teriyaki sauce, two squirts of sesame oil, saracha (hot chili and garlic paste) and put it in the microwave for a couple minutes. Poured it over the noodles and served over spinach. I would use much more green onion next time and grilled tofu instead of the roast beef. It was a little salty and I think that would help.
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