Hello everybody, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, asian noodle salad. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Asian noodle salad with plenty of colorful veggies and a sesame ginger dressing. Nothing wrong with plain noodles, mind you! In fact, the beauty of this salad is its flexibility.
Asian Noodle Salad is one of the most well liked of recent viral foods in the world. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look wonderful. Asian Noodle Salad is something that I have loved my whole life.
To begin with this recipe, we have to prepare a few ingredients. You can cook asian noodle salad using 10 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Asian Noodle Salad:
- Get 1/2 cup canola
- Make ready 1/2 cup sesame oil
- Make ready 2 teaspoons crushed red pepper
- Make ready 1/2 cup honey
- Make ready 1/2 cup soy sauce
- Prepare 1 pound chinese egg noodles (or spaghetti) cooked
- Make ready 4 tablespoons cilantro
- Make ready 3/4 cup chopped peanuts
- Prepare 1/2 cup scallions sliced
- Take 1 red pepper chopped
It's Great For BBQs And Any Asian Meal. Ree preps a flavorful Asian Noodle Salad with plenty of fresh vegetables! Now THIS is what we call a salad. Thai Noodle Salad with the BEST EVER Peanut Sauce- loaded up with healthy veggies!
Instructions to make Asian Noodle Salad:
- Heat oils and red pepper in small pot
- Remove from heat and add honey and soy sauce. Mix to combine
- Add sauce to cooked spaghetti and marinate for at least 8 hours (the longer the better)
- Mix in remaining ingredients and serve cold.
This Asian Noodle Salad with thinly sliced red cabbage, julienned carrots and radishes in spicy peanut dressing is ideal for picnics, barbecues or a delicious work lunch. Adapted from Jamie Oliver, this salad is a triumph. An explosion of color, flavor, and texture. Asian noodle salad can be made a well in advance and enjoyed for lunches throughout the week. Toss with sesame ginger dressing before storing it to allow all of the flavors to blend.
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