©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Asian Noodle Salad

Oh boy have I been in a cooking rut lately.  Just making lots of the same old things and I am just tired of them, but nothing else on Pinterest is wowing me.  I saw this recipe for Asian Noodle Salad the other day and it just looked yummy, different and perfect for summer.  I did change a couple things below is what I did.

12 ounces whole wheat pasta (thin spaghetti)
32 ounces broccoli slaw (2 16-ounce bags)
1 half of a large bag of shredded carrots
1/4 cup + 2 tablespoons honey
1/4 cup + 2 tablespoons + 1 teaspoon vegetable oil or canola, divided
1/4 cup + 2 tablespoons rice vinegar
2 tablespoons low-sodium soy sauce
2 teaspoons sesame oil
3 tablespoons creamy peanut butter
1 teaspoon kosher salt
2 teaspoons Sriracha
1 tablespoon minced fresh ginger
2 teaspoons minced garlic (about 4 cloves)
1 cup roasted, salted peanuts, roughly chopped

Cook pasta according to package directions. Drain and toss with 1 teaspoon oil to prevent sticking. Set aside.

In a very large bowl, combine broccoli slaw and carrots. Add pasta and toss. Set aside.

In a small bowl, whisk together honey, remaining 1/4 cup + 2 tablespoons oil, rice vinegar, soy sauce, sesame oil, peanut butter, kosher salt, Sriarcha, ginger, and garlic. Pour over noodle mixture and toss to combine.

Toss in peanuts and cilantro. Serve chilled or at room temperature.

This came out wonderful!  The only thing I would do differently next time is to make the dressing in a blender to make it really smooth.

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