Noodle Salad

This was excellent! Light, fresh, and beautiful.

Prep time:
Serving size: 6
Calories per serving: 721

8 ounces thin spaghetti
1-8 ounces bag julienne/fine-cut carrots (about 1 1/2 cups)
1-6 ounces bag baby sweet peppers, seeded and sliced thinly into rings (about 1 cup)
1-4 ounces bag bean sprouts (about 1 cup)
3 english cucumbers, halved, seeds removed and sliced
3 scallions, sliced
1 bunch fresh cilantro, chopped, (more or less to tast)
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 soy sauce
1/4 cup oyster sauces
1/4 cup rice wine vinegar
1/4 cup dark brown sugar
3 tablespoons chopped fresh ginger
2 tablespoons sesame oil
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.


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