Asian Noodle Salad

31 May

In addition to the chili, we had another delicious dinner this week: Asian Noodle Salad inspired by the Pioneer Woman’s recipe. When I asked what the boy wanted to eat last week, he remarked that this massive beast is his favorite. Woo hoo! Salad as the meal of choice elates me. Anyway, as you can see, I take a lot from my fellow Okie blogger’s method, but I’ve cut down on the fat (though I’d still like to cut down further — working on it) and the sugar and made a few substitutes based on our preferences. Here’s the recipe:

Asian Noodle Salad

  • 1 package soba or whole-wheat noodles
  • 1 head Napa cabbage, cut widthwise
  • 1 bag/container baby spinach, torn slightly
  • 1 cucumber, peeled, seeded and chopped
  • 1 red bell pepper, seeded and chopped
  • 1 green bell pepper, seeded and chopped
  • 3 scallions, chopped
  • 4-5 large radishes, sliced thinly
  • 1 bag mung bean sprouts
  • 1/4 cup olive oil
  • 2 tablespoons toasted sesame oil
  • 1/3-1/2 cup soy sauce
  • 2 limes, juiced
  • 1 tablespoon natural sweetener (honey, agave, or brown sugar)
  • 2 jalapeno peppers, minced (and seeded, if you want less heat)
  • 4 cloves of garlic, minced
  • 3 tablespoons ginger root or 9 tablespoons minced fresh ginger
  • 1/2 cup raw cashew nuts
  • Bunch of cilantro, chopped

Begin by cooking the noodles according to package directions. If using soba noodles, keep an eye on them. Mine always overcook when I follow the time listed. Drain, rinse with cool water, then place in the fridge. Now add all the sliced, chopped, and torn veggies to an enormous bowl. Place in fridge. In a separate container, combine the oils, soy sauce, lime juice, sweetener, jalapenos, garlic, and ginger and mix well. I like to use a jar, ’cause you can just shake it shake it. Place in fridge. Heat a skilled over medium-low heat and add the cashews. Stir or shake the pan frequently to toast them but prevent burning. When they are lightly browned, remove from the heat. Remove the salad components from the fridge. Add the noodles to the salad, breaking them up as necessary. Now shake the dressing once more then pour on top of the salad along with the cilantro, tossing to combine everything. Serve topped with the toasted cashews.

This makes a ton — I’m talking six gigantical servings. If you don’t want soggy salad tomorrow, put half the dry salad in the fridge and top the rest with half of the dressing. Or you can do it like I do and only make half the salad at a time because otherwise the bottomless pit I call a boyfriend will eat every last bite.


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