Asian style Broccoli and Crispy noodle salad

This recipe was specially developed for a dear childhood friend of mine who requested me for salad recipes containing brocolli .While I have had salads which contain raw broccoli I prefer steaming or sauteing them lightly still retaining the crunch before adding them to salads as they are easier to digest when cooked down especially for kids.You can use raw broccoli if you prefer it that way .

Veggies should be lightly sauteed,they should be crisp and bright colored.

Ingredients:
1 tbsp sesame oil
1 cup broccoli florets
1 cup Asian mixed vegetables(baby corn,red peppers,mushrooms,waterchestnuts ,carrots and sugar snap peas)
1 bunch of organic Heart of Romaine lettuce (Hearts of Romaine lettuce are just the tender crispy leaves that are enclosed within the outer greener mature ones.The outer ones are discarded.This is how they are sold )
3 tbsp sweet chili ginger  sauce ( I like Ginger People brand)

Romaine Hearts,Sesame oil,sweet chili ginger sauce,red wine vinegar,soy sauce

1/2 tsp vinegar
1/2  tsp soy sauce
1 tsp Siricha sauce (hot chili sauce)
1 tbsp toasted sesame seeds
1 tsp chili lime seasoning
1 cup La Choy crispy noodles (you can alternately fry rice noodles to a golden brown and add)
10 Vegetable spring rolls crisp fried (I have used store bought here)

Directions:
Heat sesame oil in a wok . Add the broccoli florets  , Asian stir fry veggies ,soy sauce ,vinegar and  chili lime seasoning and saute for 5  mins .They should be crispy and bright colored.Let cool
Cut up the Romaine lettuce .Add the sauted Asian veggies ,sweet chili ginger sauce,Siricha sauce ,toasted sesame seeds and toss well. Just before serving add the crispy fried noodles and vegetable spring rolls.If you add them earlier they'll get soggy.Serve with extra ginger chili sauce as a dressing if desired.