Cellophane Noodle Salad with Peanut Dressing

Ingredients

• 0.3 teaspoon five-spice powder 
• 4 ounces matchstick-cut carrots 
• 4 ounces bean threads uncooked (cellophane noodles)
• 0.5 cup julienne-cut bell pepper red
• 1 cup bok choy shredded
• 6  boston lettuce leaves 
• 2 tablespoons brown sugar 
• 1 tablespoon canola oil 
• 0.3 teaspoon pepper red crushed
• 3 tablespoons dry-roasted peanuts divided chopped
• 3 tablespoons cilantro leaves fresh chopped
• 1 tablespoon ginger fresh grated peeled
• 2 tablespoons mint leaves fresh chopped
• 2  garlic cloves minced
• 0.8 cup green onions thinly sliced
• 0.3 cup soya sauce low-sodium
• 2 tablespoons rice vinegar 
• 0.5 cup snow peas trimmed cut into 1/2-inch pieces ( 2 ounces)
• 0.3 cup water 

Equipment

• bowl
• whisk

Directions

1. To prepare dressing, combine the first 9 ingredients, stirring with a whisk, and set aside.
2. To prepare salad, cook carrots and noodles in boiling water 1 minute; drain.
3. Place noodle mixture in a large bowl.
4. Add bok choy and next 5 ingredients (through mint); toss gently to combine.
5. Pour dressing over noodle mixture; sprinkle with 2 tablespoons peanuts. Toss gently to combine.
6. Place 1 lettuce leaf on each of 6 plates. Top each leaf with 1 cup salad; sprinkle each serving with 1/2 teaspoon peanuts.