Asian noodle salad
Delight in the flavors of an Asian-inspired noodle salad. Savory, colorful, and full of delicious ingredients to satisfy your taste buds.
Ingredients:
- 230g thin spaghetti
- One 8-ounce bag julienne/fine-cut carrots (about 1 1/2 cups)
- 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, halved, seeds removed and sliced
- 3 scallions, sliced
- Up to 1 bunch fresh cilantro, chopped
- 1/2 head or more napa cabbage, sliced
- 1/2 head or more purple cabbage, sliced
- 1/2 bunch kale, leaves torn off the stalks and shredded
- 2 cups peanuts, 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
- 2 tablespoons sesame oil
- 2 to 3 cloves garlic, chopped
Instructions:
- To prepare the salad, start by boiling a pot of water. Cook the spaghetti until it is al dente, following the instructions on the package. Once cooked, drain the spaghetti, rinse it with water, and let it cool down.
- Combine the cooked spaghetti with carrots, bell peppers, bean sprouts, cucumbers, green onions, fresh coriander, napa cabbage, red cabbage, and kale in a mixing bowl. Sprinkle peanuts on top and mix everything together.
- To make the dressing, mix olive oil, soy sauce, oyster sauce, rice wine vinegar, brown sugar, ginger, sesame oil, and minced garlic in a medium-sized bowl using a whisk.
- Pour the dressing over the salad and gently toss everything together using tongs or your hands. If the salad appears dry, prepare a small additional amount of dressing and add it to the salad. Adjust to your preference.
- Transfer the salad to a large serving platter and it is ready to be served.
Summary:
- Calories: 4447 kcal
- Fat: 288 g
- Protein: 142 g
- Carbs: 379 g
- Potassium: 7975 mg
- Magnesium: 1051 mg