Asian Noodle Salad
Servings 6
Equipment
- Large pot
Ingredients
Dressing:
- ½ cup of seasoned rice vinegar
- 2 tbsp olive oil
- 1 tbsp toasted sesame oil
- 3 cloves of garlic minced
- 2 tsp soy sauce
- 2 tsp sugar
Salad:
- 1 handful of cilantro leaves chopped
- 1 handful of basil leaves chopped
- 2 green onions diced finely
- ½ red bell pepper julienned
- ½ yellow bell pepper julienned
- 1 cup of shredded carrots
- ½ cup of toasted peanuts
- ½ lb spaghetti noodles cooked per instructions
Instructions
- Make the dressing by combining all ingredients thoroughly. Let it sit for at least 1 hour to let the flavors mingle.
- Make the salad by preparing all the vegetables and setting them aside.
- Cook the pasta in a large pot of well-salted water until al dente, per package instructions; drain.
- Season the hot noodles by whisking the dressing, then pouring half of the vinaigrette over the warm noodles, and tossing to coat evenly; set aside until cooled completely.
- Finish the salad once the noodles are completely cooled, and add the vegetables and peanuts.
- Whisk the remaining dressing, then add to the noodles and vegetables; mix until well combined.
- Serve and enjoy.