Pea, Jicama, and Cashew Salad

Ingredients

• 10 servings pepper black to taste
• 1 cup cashew pieces 
• 3 stalks celery diced
• 1 clove garlic minced
• 3  green onions chopped
• 1 teaspoon ground ginger 
• 1  jicama diced peeled
• 0.3 cup soya sauce reduced-sodium
• 1 tablespoon vegetable oil; peanut oil preferred 
• 20 ounce peas frozen thawed
• 6 ounce ramen noodles broken into pieces for another use (flavor packets saved )
• 0.3 teaspoon pepper flakes red crushed
• 0.5 cup rice vinegar 
• 3 tablespoons sesame oil toasted
• 16 ounce water chestnuts diced drained canned

Equipment

• bowl
• frying pan
• whisk
• mixing bowl

Directions

1. Toast the dry ramen noodles in a skillet over medium heat until golden brown, stirring frequently, about 10 minutes.
2. Spread the noodles into a large mixing bowl to cool; set aside. Make the dressing by whisking the vinegar, soy sauce, garlic, ginger, red pepper flakes, and black pepper together in a small bowl.
3. Whisk in the peanut oil and sesame oil until blended and thick.
4. Combine the peas, jiciama, water chestnuts, celery, green onions, and cashews in the bowl containing the toasted noodles.
5. Pour the dressing overtop, and toss to mix immediately prior to serving.