I'm always looking for new, easy and tasty recipes to get some variety in this endless job of cooking dinner. Well, I stumbled on this recipe in FB. And we all love it! I've made it already several times.
Asian Noodle Salad
Recipe courtesy of Ree Drummond
Ingredients
Salad:
Total Time:
40 min
Prep: 30 min Cook: 10 min
Yield:
6 servings
One 8‐ounce bag julienne/fine‐cut carrots (about 1 1/2 cups)Up to 1 bunch fresh cilantro, chopped
1/2 head or more purple cabbage, sliced1/2 bunch kale, leaves torn off the stalks and shredded 2 cups peanuts, chopped
8 ounces thin spaghetti
Prep: 30 min Cook: 10 min
Yield:
6 servings
One 8‐ounce bag julienne/fine‐cut carrots (about 1 1/2 cups)Up to 1 bunch fresh cilantro, chopped
1/2 head or more purple cabbage, sliced1/2 bunch kale, leaves torn off the stalks and shredded 2 cups peanuts, chopped
8 ounces thin spaghetti
One 6‐ounce bag baby sweet peppers, seeded and sliced thinly
into rings (about 1 cup)
One 4‐ounce bag bean sprouts (about 1 cup) 3 English cucumbers, peeled and sliced
One 4‐ounce bag bean sprouts (about 1 cup) 3 English cucumbers, peeled and sliced
3 scallions, sliced
1/2 head or more napa cabbage, sliced
Dressing:
2 tablespoons sesame oil
Dressing:
2 tablespoons sesame oil
2 to 3 cloves garlic, chopped
1/2 cup olive oil 1/3 cup low‐sodium soy sauce 1/4 cup oyster sauce 1/4 cup rice wine vinegar 1/4 cup brown sugar 3 tablespoons chopped fresh ginger
Directions
For the salad: Bring a pot of water to a boil. Cook the spaghetti to al dente according to the package directions. Drain, rinse and let cool.
Mix together the cooked spaghetti, carrots, peppers, bean sprouts, cucumbers, scallions, cilantro, napa cabbage, purple cabbage and kale. Add the peanuts and toss together.
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.
Pour the dressing over the salad and mix together with tongs or your hands. If the salad seems a little dry, just mix up a little more of the wet ingredients of the dressing and throw it in. It's a very organic process.
Transfer to a large platter and serve.
Recipe courtesy of Ree Drummond
© 2016 Television Food Network, G.P. All Rights Reserved.
1/2 cup olive oil 1/3 cup low‐sodium soy sauce 1/4 cup oyster sauce 1/4 cup rice wine vinegar 1/4 cup brown sugar 3 tablespoons chopped fresh ginger
Directions
For the salad: Bring a pot of water to a boil. Cook the spaghetti to al dente according to the package directions. Drain, rinse and let cool.
Mix together the cooked spaghetti, carrots, peppers, bean sprouts, cucumbers, scallions, cilantro, napa cabbage, purple cabbage and kale. Add the peanuts and toss together.
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.
Pour the dressing over the salad and mix together with tongs or your hands. If the salad seems a little dry, just mix up a little more of the wet ingredients of the dressing and throw it in. It's a very organic process.
Transfer to a large platter and serve.
Recipe courtesy of Ree Drummond
© 2016 Television Food Network, G.P. All Rights Reserved.
