asian noodle salad

 

asian noodle salad 5

it’s hot. i don’t know about where you live, but here in texas, we are approaching almost two week’s worth of officially oppressive 100 degree (and above) weather. i made the bad decision to bake a cake at 5:00 o’clock in the afternoon the other day. i learned my lesson. no more cooking inside until this passes. i boiled the noodles for this salad at 8:00 o’clock in the morning and that’s the last of it. it’s officially salad weather. and this is a doozy. i found it on the pioneer woman‘s website, where she gleened it from jamie oliver. she says it’s her favorite salad ever. ever. ever.  and i have to concur. this is one sweet salad. i love the pasta to veggie ration. as i’ve said before, this is how i justfy eating lots of pasta. the ratio between pasta and veggies needs to be at least 1:1.

asian noodle salad

this is a versatile salad in that you could swap out the veggies for what you preferred or just what you had on hand. but please don’t leave out the cilantro. it was made for a salad like this. so cool and refresing. oh, and don’t leave out the brown sugar in the dressing, as the  pioneer woman points out. it needs it to balance out the other ingredients in the dressing. otherwise, it is too bitter and completely unenjoyable. i mean, don’t even bother, ya know?

asian nood;e salad 2

don’t you feel healthier just looking at all those veggies? i love napa cabbage. i don’t use it enough. how about you?

asian noodle salad 3

you could use any pasta you prefer. i had fettucine so that’s what i used. i also added some cashews. just a few. as a treat. peanuts or almonds would also work well.

asian noodle salad 4

asian noodle salad (makes a ton)

adapted from the pioneer woman and jamie oliver

salad:

1-8 ounce package pasta-cooked al dente, drained and rinsed (if made ahead of time, be sure to add a bit of oil to them to prevent fro sticking together)

1/2 head napa cabbage, sliced thinly

1/2 head purple cabbage, sliced thinly

several large handfuls of baby spinach

1 bell pepper (red, yellow, or orange) thinly sliced

1 small bag bean sprouts (i did not use these because i hate them more than life itself…)

2 scallions, thinly sliced (green and white parts)

1 cucumber, chopped or sliced as you like

 1/2 bunch cilantro, chopped

 

dressing:

juice of 1/2 lime

4 tbsp olive oil

1 tbsp sesame oil

3 tbsp soy sauce

3 tbsp brown sugar

1 1/2 tbsp fresh ginger, finely chopped

1 clove garlic, finely chopped

1 jalapeno, finely chopped (seeds and ribs removed for minimal heat if you prefer)

more cilantro, chopped

1 cup cashews, peanuts, or almonds (optional)

 

prepare noodles and set aside. mix together salad ingredients in a very large bowl. whisk dressing ingredients together in a separate bowl and pour over noodles. add nuts, if using, toss to combine. mix salad and noodles with dressing together. can be made ahead of time but is best eaten within 24-48 hours.

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6 Comments

Filed under pasta, salad, side dish

6 responses to “asian noodle salad

  1. TheRebecca

    This looks delicious! I’ll have to try it out! And, the color in your pictures are so vibrant, every ingredient looks so fresh.

  2. This heat definitely inspires me to make salad meals! In fact, I was just looking through a book with several rice and rice noodle salads, and that’s pretty much all I want to eat for the next week(s). Love all the veggies used here!

  3. This looks like such a gorgeous and delicious recipe! I’ll definitely make it soon too. Gotta love a complex carb in a salad.

  4. This looks great! Thanks for sharing the recipe.

  5. yep…this looks very very good. I love the colours and textures of this salad. Great post…and thanks for sharing.

  6. Beautiful…simple n looks very delicious. Healthy stuff n I like it!

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