Asian Noodle Salad
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 744
- Total Fat
- 48
- Saturated Fat
- 6
- Carbohydrates
- 64
- Dietary Fiber
- 11
- Sugar
- 18
- Protein
- 24
- Cholesterol
- 0
- Sodium
- 952
- Total: 30 min
- Active: 30 min
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, halved, seeds removed 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
- 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.