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.
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