{"id":25567,"date":"2012-07-22T18:56:29","date_gmt":"2012-07-22T22:56:29","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=25567"},"modified":"2012-07-22T18:56:29","modified_gmt":"2012-07-22T22:56:29","slug":"very-green-salad-noodle-with-sweet-chili-dressing%e3%81%a8%e3%81%a3%e3%81%a6%e3%82%82%e3%82%b0%e3%83%aa%e3%83%bc%e3%83%b3%e3%81%aa%e3%82%b5%e3%83%a9%e3%83%80%e9%ba%ba","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=25567&lang=en","title":{"rendered":"Very Green Salad Noodle with Sweet Chili Dressing
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\"\"<\/a><\/p>\n

Very Green Salad Noodle with Sweet Chili Dressing<\/strong>
\nJuly 20, 2012<\/em><\/p>\n

I had a chance to quickly stop at the Asian grocery store a few days ago. That’s when I found this green noodle made with moroheiya, which is supposed to be a very healthy leaf vegetable popular in Egypt. To match this noodle I decided to put green vegetables on top such as cucumber, green pepper, celery, green onion, and cilantro, and some chopped peanuts to add crunchiness. This was served with sweet chili dressing made of sweet chili sauce, soy sauce, vinegar, fish sauce, and canola oil. This was very fresh and a perfect lunch for a hot summer day!<\/p>\n

Click here<\/a> for recipe information.<\/p>\n

\"\"<\/a><\/p>\n

\u3068\u3063\u3066\u3082\u30b0\u30ea\u30fc\u30f3\u306a\u30b5\u30e9\u30c0\u9eba<\/strong>
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\n\"\"<\/a> \u2190 \u79c1\u306e\u597d\u304d\u306a\u3082\u306e\u3070\u304b\u308a\u3092\u96c6\u3081\u305f\u30a2\u30f3\u30c6\u30a3\u30fc\u30af\u30fb\u30f4\u30a3\u30f3\u30c6\u30fc\u30b8\u306e\u304a\u5e97\u3084\u3063\u3066\u307e\u3059\u3002<\/p>\n

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\n\"\"<\/a><\/p>\n

studio r<\/a>\u3001\u7d20\u6575\u306a\u30d5\u30fc\u30c9\u30d5\u30a9\u30c8\u6e80\u8f09\uff01<\/strong><\/p>\n

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\n\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Very Green Salad Noodle with Sweet Chili Dressing July 20, 2012 I had a chance to quickly stop at the Asian grocery store a few days ago. That’s when I found this green noodle made with moroheiya, which is supposed to be a very healthy leaf vegetable popular in Egypt. To match this noodle I […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-25567","post","type-post","status-publish","format-standard","hentry","category-starches"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/25567","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=25567"}],"version-history":[{"count":25,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/25567\/revisions"}],"predecessor-version":[{"id":25631,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/25567\/revisions\/25631"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=25567"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=25567"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=25567"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}