Directions for: Asian Noodle Salad
Ingredients
Salad8 oz thin spaghetti
1 (8-oz) bag carrots julienne/fine-cut carrots (about 1 1/2 cups)
1 (6-oz) bag baby sweet peppers, seeded and sliced thinly into rings (about 1 cup)
1 (4-oz) bag bean sprouts (about 1 cup)
3 English cucumbers, peeled and sliced
3 scallions, sliced
Up to 1 bunch fresh cilantro, chopped
head or more napa cabbage, sliced
head or more purple cabbage, sliced
bunch bunch kale, leaves torn off stalks and shredded
2 cups peanuts, chopped
Dressingcup olive oil
cup low-sodium soy sauce
cup oyster sauce
cup rice wine vinegar
cup brown sugar
3 Tbsp chopped fresh ginger
2 Tbsp sesame oil
3 cloves garlic, chopped
Directions
Salad1. Bring a pot of water to a boil. Cook the spaghetti to al dente according to the package directions. Drain, rinse and let cool.
2. Mix together the cooked spaghetti, carrots, peppers, bean sprouts, cucumbers, scallions, cilantro, napa cabbage, purple cabbage and kale. Add the peanuts and toss together.
Dressing1. Whisk together the olive oil, soy sauce, oyster sauce, rice wine vinegar, brown sugar, ginger, sesame oil and garlic in a medium bowl.
2. Pour the dressing over the salad and mix together with tongs or your hands. If the salad seems a little dry, just mix up a little more of the wet ingredients of the dressing and throw it in. It's a very organic process.
3. Transfer to a large platter and serve.
See more: Appetizer, Asian, Pasta, Salad, Side, Vegetables