New Recipes Asian Noodle Salad - ★Cooking Recipes★

Directions for: Asian Noodle Salad

Ingredients

Salad

8 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

Dressing

cup 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

Salad

1. 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.

Dressing

1. 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