Asian Noodle Salad

Name: Asian Noodle Salad
Prep time: 25 min
Cook time: 8 min
Total time: 33 min
Yield: 12
Ingredients: 8 ounces thin spaghetti; 8-ounce bag julienne/shredded carrots (about 1 1/2 cups); 6-ounce bag baby sweet peppers, seeded and sliced thinly into rings (about 1 cup); 1 English cucumber, halved and sliced; 3 scallions, sliced; 1/2 of a bunch fresh cilantro, chopped; 1/2 head (or more) purple / red cabbage, sliced; 1/2 head (or more) Napa or green cabbage, sliced; 1/2 bunch kale, leaves torn off the stalks and shredded; 2 cups peanuts, roughly chopped, some reserved for garnishing on top of salad; Sesame seeds, optional; 1/2 cup olive oil; 1/3 cup low-sodium soy sauce; 1/4 cup oyster sauce (don’t omit!); 1/4 cup rice wine vinegar; 1/4 cup brown sugar; 3 tablespoons chopped fresh ginger; 2 tablespoons sesame oil (I used toasted sesame oil but either is fine); 2 to 3 cloves garlic, chopped

by Mary @ Home is Where the Boat Is

12 Servings

33 min

Eat the rainbow in this delicious Asian Noodle Salad. It’s colorful, satisfying, healthy and customizable to your taste.

This noodle salad is make-ahead, can be customized to your taste, scaling it up or down, and would be a hit at your potluck.

If you’re not crazy about kale, this salad is a great way to eat it as the dressing softens it, making it palatable. To cut down on prep, I used part of a bag of ready-to-eat kale salad, giving it an additional chop. The peppers in this Asian salad are sweet, not hot, and are a miniature version of bell peppers, with fewer seeds.

While noodles are warm, toss with some of the dressing so they readily absorb the flavor and to prevent them from sticking together.

Dressing ingredients

Adjust veggies to your taste. Bean sprouts, zoodles or other spiralized veggies would be a healthy and colorful addition too.

Asian Noodle Salad

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Recipe details

Yield 12 Servings
Time spent: Prep time: 25 Minutes Cook time: 8 Minutes Total time: 33 min

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% Daily value

Ingredients

Noodle Salad:

8 ounces thin spaghetti
8-ounce bag julienne/shredded carrots (about 1 1/2 cups)
6-ounce bag baby sweet peppers, seeded and sliced thinly into rings (about 1 cup)
1 English cucumber, halved and sliced
3 scallions, sliced
1/2 of a bunch fresh cilantro, chopped
1/2 head (or more) purple / red cabbage, sliced
1/2 head (or more) Napa or green cabbage, sliced
1/2 bunch kale, leaves torn off the stalks and shredded
2 cups peanuts, roughly chopped, some reserved for garnishing on top of salad
Sesame seeds, optional

Dressing Ingredients:

1/2 cup olive oil
1/3 cup low-sodium soy sauce
1/4 cup oyster sauce (don’t omit!)
1/4 cup rice wine vinegar
1/4 cup brown sugar
3 tablespoons chopped fresh ginger
2 tablespoons sesame oil (I used toasted sesame oil but either is fine)
2 to 3 cloves garlic, chopped

Instructions

To make dressing:

Add olive oil, soy sauce, oyster sauce, rice wine vinegar, brown sugar, ginger, sesame oil and garlic to a pint jar with a lid. Shake well to mix.

For salad:

Cook spaghetti (or noodles of choice) according to the package directions. Drain.
While noodles are warm, toss with some of the dressing so they readily absorb the flavor and to prevent them from sticking together.
To assemble, mix together noodles, carrots, peppers, cucumbers, scallions, cilantro, cabbage and kale. Add the peanuts and toss together with remaining dressing. Transfer to a large platter or bowl. To serve, sprinkle with reserved chopped peanuts and sesame seeds.

Tips

This noodle salad is great with the addition of shredded rotisserie chicken for a complete meal. The original recipe says it serves 6 but I found it easily served 12 or more.
Adjust veggies to your taste. Bean sprouts, zoodles or other spiralized veggies would be a healthy and colorful addition. Substitute rice noodles for spaghetti for a gluten free option.
This salad keeps well in the fridge for several days, holding up to the dressing with the exception of the cucumber. If making ahead or the night before, I recommend adding the cucumber no more than 8 hours before serving and stirring in the peanuts at the last minute so they remain crunchy. Toss with additional dressing if it seems dry and don’t omit the oyster sauce!

Comments

Lemon Tart on Sep 11, 2020

❤

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Connie Short on Oct 11, 2020

Can’t wait to make this salad!

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