Asian Noodle Salad

  • Cook Time: 30 minutes
  • Global Inspiration: Asian

Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco labori.

Ingredients

Salad:

    • 8 ounces thin spaghetti

    • 8-ounce bag julienne/fine-cut carrots (about 1 1/2 cups)

    • 6-ounce bag baby sweet peppers, seeded and sliced thinly into rings (about 1 cup)

    • 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

    • 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 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 with tongs. If the salad seems a little dry, just mix up a little more of the wet ingredients of the dressing and add to salad.

    • Transfer to a large platter and serve.