Asian Noodle Salad

Total Time:
40 min
Prep:
30 min
Cook:
10 min

Yield:
6 servings
Level:
Easy

Ingredients
  • Salad:
  • 8 ounces thin spaghetti
  • One 8-ounce bag julienne/fine-cut carrots (about 1 1/2 cups)
  • One 6-ounce bag baby sweet peppers, seeded and sliced thinly into rings (about 1 cup)
  • One 4-ounce bag bean sprouts (about 1 cup)
  • 3 English cucumbers, peeled and sliced
  • 3 scallions, sliced
  • Up to 1 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
  • Dressing:
  • 1/2 cup olive oil
  • 1/3 cup low-sodium soy sauce
  • 1/4 cup oyster sauce
  • 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
Watch how to make this recipe.
  • 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.


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    This recipe is featured in:

    Cookout Sides & Salads