Thai Noodle Salad

For the dressing:
1/4 c. fresh lime juice
2 T. soy sauce
2 T. peanut butter
1 T. water
1 T. honey
1 T. fresh gingerroot, minced
1 t. garlic, minced
1 t. chili garlic sauce

For the salad:
1 pkg. refrigerated yakisoba noodles (7.7 oz)
2 c. romaine lettuce, thinly sliced
2 c. cabbage, shredded
1 c. sweet potato, shredded
1 c. bell peppers, sliced into rings
1 c. bean sprouts
1/4 c. green onion, chopped
fresh basil, cilantro, and/or mint leaves

Directions:
Whisk together lime juice, soy sauce, peanut butter, water, honey, gingerroot, garlic, and chili garlic sauce in bowl; set aside.
Remove and discard the seasoning packet from yakisoba noodles. Loosen noodles; heat according to package directions.
Divide romaine, cabbage, sweet potato, bell pepper, and sprouts between two plates; top each salad with half of the warmed noodles. Drizzle salads with dressing; sprinkle with green onions and herbs.

Makes 2 servings. Total time 20 minutes.

Verdict:
When I was making the dressing it would not mix together so I put it in the blender. That worked like a charm. It tasted fresh and is a good meal without meat. If you can't find yakisoba noodles or are just lazy like me you can use ramen noodles, cooked without seasoning packet.