Asian Noodle Salad

It’s spring and this awesome weather is the start of backyard parties and BBQ’s in Minnesota. It’s been nice for about two weeks, and I have been to three backyard happenings  so far. What does this mean for this blog? The introduction of a whole range of summer side dishes!

I like to bring something that will not spoil in the heat, that is relatively healthy, that people will enjoy and eat so I don’t have to bring home a ton of leftovers!

This Asian Noodle Salad gets made by tons of people with tons of different recipes. This version is one my Mom made up that we call “Mom’s Rip Off of Whole Foods Asian Noodle Salad.” IT’S VEGAN!

The Ingredients:

Dressing:
1/3 cup vegetable oil
1/4 cup rice vinegar
1/3 cup soy sauce
1 tablespoons toasted sesame oil
1 tablespoon brown sugar
2 garlic cloves, minced
1 teaspoon grated fresh ginger
Kosher salt

Noodles + etc.:
1 pound thin spaghetti (I use the white pasta)
2 tablespoons black sesame seeds, toasted for a few minutes in a dry fry pan (I was out and used white, but it wasn’t the same!)
1 red bell pepper, cored and seeded, and thinly sliced
2 carrots, julienned
4 scallions (with and green parts), sliced diagonally
3 tablespoons chopped fresh cilantro

Directions:
1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain and set aside.

2. For the dressing; whisk together the vegetable oil, rice vinegar, soy sauce, sesame oil, honey or brown sugar, garlic, ginger, and salt in a medium bowl. Or mix it in a mason jar, like I did.

3. Combine the spaghetti, carrots, red peppers and scallions in a large bowl. Pour the dressing over the spaghetti mixture and mix. Add the cilantro and sesame seeds and mix again.There will be a bit of extra dressing in the bottom of your bowl which will get soaked up by the noodles. I like to make this dish the night before to let the dressing properly soak in and coat all the noodles; it just tastes better.

Another tip, it tastes better at room temperature, so it’s perfect for backyard parties where everyone is eating at their own pace.

Delicious and super easy.

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6 responses to “Asian Noodle Salad

  1. That was one of our better creations! I think Whole Foods uses capellini, but I like the thin spaghetti best! This dish is really perfect for a backyard party!!

  2. i love this recipe! bring it over soon, k thanks!

  3. oooh, this looks delicious and you totally sold me on the “make the night before to let the noodles soak up the dressing”… that just sounds like tastey goodness.

    • it is tasty goodness sizzler!! you should try it ASAP! if the noodles soak up all the dressing and it’s a bit dry you can always make more dressing, just reduce the ingredients by half or so.

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