ingredients
- ½ lb wide rice noodles, cooked to box instructions
- ½ small sweet onion, thin sliced
- ½ cup cherry tomatoes, halved
- 1 handful of thin asparagus, cut into 2 inch long pieces
- ¼ cup strawberries, sliced
- ¼ cup This Little Goat went to Southeast Asia
- Handful of This Little Goat went to Thailand Crunch
- 2 sprigs mint, torn
- Handful of cilantro, picked
preparation
- Add a splash of oil to a large sauté pan over medium heat. Cook onions until translucent, about 5 minutes.
- Add halved cherry tomatoes and asparagus and cook for another 2 minutes.
- Add the cooked rice noodles and Southeast Asia sauce. Toss to coat everything and cook another minute.
- Add to a large bowl with sliced strawberries and herbs. Top with a generous handful of Thailand Crunch.
