Asian Noodle Salad
Description
This dish is perfect for summertime picnics, BBQ's or any type of gathering. It's simple to prepare, fresh, delicious and healthy.
Ingredients
8 oz. thin spaghetti
8 oz. bag julienne/fine-cut carrots
6 oz. bag baby sweet peppers, seeded, sliced thinly into rings
4 oz. bag bean sprouts
3 English cucumbers, peeled and sliced
2 c. raw broccoli florets
3 scallions, sliced
up to 1 bunch fresh cilantro, chopped (optional)
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 (or spinach)
2 c. peanuts, chopped
Dressing:
1/2 c. olive oil
1/3 c. low-sodium soy sauce
1/4 c. oyster sauce
1/4 c. rice wine vinegar
1/4 c. brown sugar
3 T. fresh ginger, chopped
2 T. sesame oil
2 - 3 cloves garlic, chopped
optional:
1/4 c. smooth peanut butter
1 T. hot chili garlic sauce
Directions
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Wash, drain, and chop or slice veggies as directed.
Salad:
Bring a pot of well salted water to a boil; cook spaghetti to al dente according to the package directions, about 6 minutes. Drain; rinse; cool.
In a large bowl, mix together the spaghetti, carrots, broccoli, peppers, bean sprouts, cucumbers, scallions, cilantro, both cabbages and kale; add peanuts; toss.
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 dressing over the salad; mix together. If the salad seems a little dry, just mix up a little more of the wet ingredients of the dressing and add it in.
Serve.