perjantai 8. heinäkuuta 2016

Kesan yllatysloyto / Summer's surprise find

Minulla on koko ajan haku paalla uusille helpoille ja maukkaille resepteille, joilla saisi vahan vaihtelua ikuiseen ruoanlaittoon.  No ihan yllattaen loysin FBn kautta seuraavan reseptin. Ja kaikki tykkaa. :) Ollaan tehty tata jo useamman kerran.

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


Total Time: 40 min

Prep: 30 min Cook: 10 min
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
3 scallions, sliced
1/2 head or more napa cabbage, sliced

 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

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. 

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