Cold Asian Noodle Salad

By á-4939

Rich with colorful veggies, Cold Noodle Asian Salad is full of flavor, too. Fresh ingredients make a delicious dressing to make this a meal to remember.

Ingredients

• 8 ounces dried linguine, spaghettini, or soba noodles
• 2 cups broccoli florets, cut small
• 1 large carrot, peeled and thinly sliced on the diagonal
• 1/2 cup pine nuts, peanuts or cashews
• 3 tablespoons dark sesame oil, divided
• 2 cloves garlic, peeled, stemmed & minced
• 1 tablespoon fresh ginger, minced
• 3 green scallions, sliced
• 12 cherry tomatoes, halved
• 3 tablespoons lime juice
• 2 tablespoons soy sauce
• 1/8 teaspoon cayenne
• 1/2 teaspoon paprika
• 1/2 teaspoon fresh ground black pepper
• 2 tablespoons fresh basil or parsley, chopped

Preparation

Step 1

Cook noodles according to package directions. Drain, rinse in cold water, drain again, and set aside.

Steam broccoli and carrots until tender-crisp, drain off water, rinse in cold water, drain and set aside.

Toast nuts in a dry frying pan, and set aside.

Heat 1 tablespoon sesame oil in a frying pan on medium low, add the minced garlic and ginger and sauté until lightly browned.

Add scallions and tomatoes and stir gently a couple of minutes until softened slightly.

Whisk together lime juice, 2 tablespoons sesame oil, soy sauce, salt, pepper and cayenne in a large bowl.

Add sautéed ginger, garlic, scallions and tomatoes. Combine with noodles, veggies and basil. Toss until the dressing is absorbed.

Serve at room temperature or chill for 1 - 2 hours.

Garnish with toasted pine nuts, cashews or chopped peanuts.