Wednesday, October 5, 2011

Asian Noodle Salad

Last night, I made a fantastic dinner, if I do say so myself!  I tried out a new recipe from Pioneer Woman for an Asian Noodle Salad, and it was just the perfect mix of sweet and tangy.  You can really adapt this to your own personal tastes, depending on what vegetables you like.

  • Cold Spaghetti Noodles
  • Red Cabbage
  • Bell Peppers (I used red and yellow)
  • Scallions
  • Spinach
  • Sauce:
    • 8 Tbls Olive Oil
    • 4 Tbls Soy Sauce
    • 2-3 Tbls Sesame Oil
    • 1 Tbls Ume Plum Vinegar (you can use more soy sauce instead)
    • 1/4 Cup Lime Juice
    • 1/3 Cup Brown Sugar
    • 2 Cloves Minced Garlic
    • 2 Tbls Fresh Ginger
    • A Bunch of Cilantro
    • Dash of Hot Sauce
Chop all your veggies how you like them.
Red Cabbage...
Bell Peppers...

Then, make your sauce.  Combine all the oils, soy sauce, lime juice, vinegar, sugar, garlic, ginger, and cilantro together and wisk, wisk, wisk!

Yum!  Now, toss the cold noodles and vegetables together in a large bowl.

Then, pour on the dressing and keep tossing to evenly coat the whole mixture.

This recipe makes a mighty fine lunch or side as well!  I love to make pasta salads filled with veggies and take them for lunch all week long.  It's a nice way to add some needed nutrients into my diet without too much effort.

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