Asian Noodle Salad

Not your average salad! Chef Brandon brings you an Asian Peanut Noodle Salad that includes a mixture of textures and flavors. It’s a great recipe for a BBQ or Asian themed night. Are your taste buds ready to dig in?

Ingredients

Asian Noodle Salad

10 oz                             Spaghetti Noodles

1                                     Red Bell Pepper, Thinly Sliced

2                                     Large Carrots, Grated

1 C                                  Lightly Packed Green Onions, Finely Chopped

1 C                                  Lightly Packed Cilantro, Finely Chopped

2 C                                  Napa Cabbage, Finely Chopped or Grated

Peanut Sauce

1 Tbsp                           Minced Ginger

3 Cloves                       Minced Garlic

½ C                                 Peanut Butter

1 ½ Tbsp                      Rice Wine Vinegar

¼ C                                 Soy Sauce

2 Tbsp                           Lime Juice

2 ½ Tbsp                      Honey

½ tsp                             Red Pepper Flakes

2-4 Tbsp                       Water, to adjust consistency

Toppings

Peanuts

Chopped Cilantro

Lime Wedges

Preparation

1. Bring a pot of water to a boil. Cook pasta according to package instructions.
2. While the pasta is cooking, chop all the vegetables and add to a large mixing or salad bowl.
3. To make the dressing, blend all ingredients until smooth and creamy. Start with 2 Tbsp of water and increase up to 5 Tbsp to adjust the consistency. It should be fairly thick and creamy but still pourable.
4. When the pasta is finished cooking, drain and rinse under cold water.
5. Add the pasta to the bowl with the chopped veggies, top with the sauce and mix well.
6. Serve right away topped with optional peanuts or cashews, sriracha and a squeeze of lime juice.

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