Asian Noodle Salad
This salad is always a huge hit, the combination of flavors is a delicious treat!
|8 ounces||thin spaghetti|
|1-8 ounce||bag julienne/fine-cut carrot (about 1 1/2 cups)|
|1-6 ounce||bag baby sweet peppers, seeded and sliced thinly into rings (about 1 cup)|
|1-4 ounce||bag bean sprouts (about 1 cup)|
|3||english cucumbers, halved, seeds removed and sliced|
|to 1||up 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|
|1/2 cup||olive oil|
|1/3 cup||low-sodium soy sauce|
|1/4 cup||oyster sauce|
|1/4 cup||rice wine vinegar|
|1/4 cup||brown sugar|
|3 tablespoons||chopped fresh ginger|
|2 tablespoons||sesame oil|
|2 to 3||cloves garlic, chopped|
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 together 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 together with tongs or your hands. If the salad seems a little dry, just mix up a little more of the wet ingredients of the dressing and throw it in. It's a very organic process.
Transfer to a large platter and serve.