Zucchini Noodle Salad
Soft, springy zucchini noodles tossed with Annie Chun Hokkien Noodles, fresh cherry tomatoes and savory feta cheese makes a light and summery salad!
1 12-ounce package Annie Chun Organic Hokkien Noodles
3 medium zucchini, spiralized into noodles
1 pint cherry tomatoes, halved
½ cup crumbled feta cheese
2 tablespoons olive oil
1½ tablespoons red wine vinegar or lemon juice
½ teaspoon salt, to taste
¼ teaspoon pepper, to taste
2 tablespoons minced fresh oregano
- Place the Hokkien noodles in a large bowl. Cover with boiling water and let the noodles sit for 5 minutes to separate. Drain the noodles and run under cold water.
- In a serving bowl, combine the Hokkien noodles, zucchini noodles, cherry tomatoes, and feta.
- In a small jar, combine the olive oil, vinegar/lemon juice, salt, pepper, and oregano until emulsified. Taste and add more salt and/or pepper, if necessary.
- Pour the dressing over the salad and toss to combine.