Asian Noodle Salad
This recipe is delicious. I found it not only beautiful but really yummy.
Prep time:
Cook time:
Serving size: 6
Calories per serving: 721
Ingredients:
Cook time:
Serving size: 6
Calories per serving: 721
8 ounces thin spaghetti
1-8 ounces bag julienne/fine-cut carrots (about 1 1/2 cups)
1-6 ounces bag baby sweet peppers, seeded and sliced thinly into rings (about 1 cup)
1-4 ounces bag bean sprouts (about 1 cup)
3 english cucumbers, halved, seeds removed and sliced
3 scallions, sliced
to 1 up bunch fresh cilantro, chopped
1/2 head or more napa cabbage, sliced
1/2 head or more purple cabbage, sliced
1/2 bunch kale , leaves torn off the stalks and shredded
2 cups peanuts, chopped
1/2 cup olive oil
1/3 cup low-sodium soy sauce
1/4 cup oyster sauces
1/4 cup rice wine vinegar
1/4 cup brown sugar
3 tablespoons chopped fresh ginger
2 tablespoons sesame oil
2 to 3 cloves garlic, chopped
Directions:
For the salad: Bring a pot of water to a boil. Cook the spaghetti to al dente according to the package directions. Drain, rinse and let cool.
Mix together the cooked spaghetti, carrots, peppers, bean sprouts, cucumbers, scallions, cilantro, napa cabbage, purple cabbage and kale. Add the peanuts and toss together.
For the dressing: Whisk together the olive oil, soy sauce, oyster sauce, rice wine vinegar, brown sugar, ginger, sesame oil and garlic in a medium bowl.
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.
Transfer to a large platter and serve.
Source: foodnetwork.com
Mix together the cooked spaghetti, carrots, peppers, bean sprouts, cucumbers, scallions, cilantro, napa cabbage, purple cabbage and kale. Add the peanuts and toss together.
For the dressing: Whisk together the olive oil, soy sauce, oyster sauce, rice wine vinegar, brown sugar, ginger, sesame oil and garlic in a medium bowl.
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.
Transfer to a large platter and serve.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
