Asian Noodle Salad
Serves: 4
Meagan Lindgren
1 January 1970
Based on User reviews:
44
Spice
47
Sweetness
49
Sourness
44
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
230 g
Thin Spaghetti2 cups
Peanut (chopped)1 cup
Olive Oil1 cup
Soy Sauce (low-sodium)1 cup
Oyster Sauce1 cup
Rice Wine Vinegar1 cup
Brown Sugar3 tbsps
Ginger (chopped fresh)2 tbsps
Sesame Oil3 cloves
Garlic (chopped)Directions:
1
Watch how to make this recipe
2
For the salad: Bring a pot of water to a boil
3
Cook the spaghetti to al dente according to the package directions
4
Drain, rinse and let cool
5
Mix together the cooked spaghetti, carrots, peppers, bean sprouts, cucumbers, scallions, cilantro, napa cabbage, purple cabbage and kale
6
Add the peanuts and toss together
7
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
8
Pour the dressing over the salad and mix together with tongs or your hands
9
If the salad seems a little dry, just mix up a little more of the wet ingredients of the dressing and throw it in
10
It's a very organic process
11
Transfer to a large platter and serve