| | | | |

Spicy Asian Noodle Salad

Spicy Asian Noodle Salad

I was craving a cold Asian noodle dish with a kick so when I found this recipe on Pickled Plum, I knew it would be just what I was hoping for. It turned out simple to make and delicious. I loved the combination of flavors and textures in this spicy Asian noodle salad and it paired perfectly with the Garlic-Lime Shrimp Cooked on a Himalayan Salt Plate and the sesame asparagus that I served it with. This salad was a huge hit with all of us except for my son, who doesn’t care for really spicy food. I had the leftovers for lunch today and it was just as tasty.

Spicy Asian Noodle Salad

How to Make a Spicy Asian Noodle Salad

Cook the spaghetti in salted water, per package instructions; drain well & rinse under cold water.

While the spaghetti is cooking, combine the rice vinegar, soy sauce, sesame oil, minced garlic, sliced Thai chile, and sugar in a large serving bowl; whisk until well combined.

Add the drained spaghetti to the whisked spicy dressing and toss to coat evenly; set aside to allow flavors to mingle for 15-30 minutes, making sure to toss the noodles every once in a while. Add the sliced cucumber, bean sprouts, cilantro, and basil right before serving; toss to mix well. Enjoy.

Spicy Asian Noodle Salad

Spicy Asian Noodle Salad

Spicy Asian Noodle Salad

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Sides
Cuisine: Asian
Author: Pam - For the Love of Cooking / Original from Pickled Plum

Ingredients

  • 8 oz spaghetti cooked in salted water, per package instructions
  • 3-4 tbsp rice vinegar
  • 2 tbsp soy sauce
  • 2 tbsp sesame oil
  • 3 cloves of garlic minced
  • 1 tsp sugar
  • 1 Thai chile sliced
  • ½ English cucumber peeled, seeds removed, and julienned
  • 1 cup bean sprouts
  • ¼ cup fresh cilantro chopped
  • ¼ cup fresh basil chopped

Instructions

  • Cook the spaghetti in salted water, per package instructions; drain well & rinse under cold water.
  • While the spaghetti is cooking, combine the rice vinegar, soy sauce, sesame oil, minced garlic, sliced Thai chile, and sugar in a large serving bowl; whisk until well combined.
  • Add the drained spaghetti to the whisked spicy dressing and toss to coat evenly; set aside to allow flavors to mingle for 15-30 minutes, making sure to toss the noodles every once in a while.
  • Add the sliced cucumber, bean sprouts, cilantro, and basil right before serving; toss to mix well. Enjoy.
DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking

 

 

 

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




7 Comments

  1. I love everything about this! Especially the Thai chiles 🙂

  2. i haven’t made a dish like this before, but i like the idea of using spaghetti in an asian style salad!

  3. I love a good noodle salad, especially with an Asian influence! So perfect for eating in warm weather.

  4. How much sugar for this recipe?

    1. Jessica,

      Thanks for letting me know it was missing – I have corrected the recipe. I used 1 teaspoon of sugar.

      Pam