Asian Noodle Salad - My Version

By Wewah

Be sure to break up the noodles into fairly small chunks before cooking them. Once cooked, they are a little sticky and are therefore hard to break up and mix into the salad.

Ingredients

• SALAD INGREDIENTS:
• 1 package Asian Noodles, Broken up, Cooked, Rinsed, And Cooled
• 1/2 head Sliced Napa Cabbage, Or More To Taste
• 1/2 head Sliced Purple Cabbage, Or More To Taste
• 1/2 bag Baby Spinach, Or More To Taste
• 1 whole Red Bell Pepper, Sliced Thin
• 1 whole Yellow Bell Pepper, Sliced Thin
• 1 whole Orange Bell Pepper, Thinly Sliced
• Chopped Cilantro, Up To 1 Bunch, To Taste
• 6 whole Scallions, Sliced
• 1 whole Cucumber Peeled And Sliced
• 1 can (about 10 Oz.) Whole Cashews, Lightly Toasted In Skillet
• _____
• FOR THE DRESSING:
• 1 whole Lime, Juiced
• 8 T Olive Oil
• 8 T Soy Sauce
• 3 T Sesame Oil
• 1/3 c Brown Sugar
• 3 T Fresh Ginger Chopped
• 2 Cloves Garlic, Chopped
• 1/2 Jalapeno, thinly sliced
• Chopped Cilantro to garnish
• Sesame seeds to garnish

Details

Servings 6
Preparation time 30mins
Cooking time 40mins

Preparation

Step 1

Break up the noodles and cook according to package instructions. Rinse and cool in the refrigerator.
Cut the veggies, using approximate quantities. (To cut up the Napa cabbage, just slice it across the head.)

Set it all aside in the fridge.

In the food processor, add
8 tablespoons of Olive Oil
8 tablespoons of soy sauce
3 tablespoons of sesame oil
1/3 cup packed brown sugar
2 cloves of garlic
6 slices of peeled fresh ginger
1/2 of a jalapeno, seeded and thinly sliced

Add the cold noodles to a large bowl…

Now pour on the delicious dressing.

Just make sure everything’s adequately coated.

Mix salad ingredients together. Whisk dressing ingredients together and pour over salad. Mix with tongs or hands and serve on a platter.