Mmmm spicy noodles. Just what I’d been wanting! For a Labor Day party, I made a gigantic and colorful bowl of an Asian noodle salad. Filled with bell peppers, half a cabbage, and shredded carrots, this was a really healthful and filling side dish. And main dish for my lunch the next day.
Very simple to assemble and better when made in advance, this was all about boiling noodles, chopping veggies, and making a sauce that was spicy enough to your taste. Very simple that a recipe was just a starting place.
Asian Noodle Salad
(serves a lot, you can cut in half for a normal family size)
Ingredients:
- 1 box spaghetti
- 1/2 small cabbage head, shredded
- 1 bag shredded carrots, or many carrots, shredded (I took a shortcut)
- 2 red bell peppers, chopped
- 3 T canola oil
- 3 T sesame oil
- 1/4 C soy sauce
- 2 limes, juiced
- 2 T sugar
- 1/2 tsp red pepper flakes
- 1 small bunch chives
- 1 tsp black pepper
Instructions:
- On the stovetop, bring large pot of water to a boil and boil spaghetti as directed, about 10 minutes.*
- In a large mixing bowl, combine cabbage, bell peppers and carrots.
- In a small bowl, combine all liquids and spices for sauce and whisk together.
- When spaghetti is done, drain and mix with veggies.
- Pour sauce on top and mix well.
- Refrigerate overnight or until serving. Serve cold.
*To be helpful for serving, I cut the spaghetti in thirds prior to boiling.
Asian Noodle Salad
Ingredients
- 1 box spaghetti
- ½ small cabbage head, shredded
- 1 bag shredded carrots, or many carrots, shredded (I took a shortcut)
- 2 red bell peppers, chopped
- 3 T canola oil
- 3 T sesame oil
- ¼ C soy sauce
- 2 limes, juiced
- 2 T sugar
- ½ tsp red pepper flakes
- 1 small bunch chives
- 1 tsp black pepper
Instructions
- On the stovetop, bring large pot of water to a boil and boil spaghetti as directed, about 10 minutes.*
- In a large mixing bowl, combine cabbage, bell peppers and carrots.
- In a small bowl, combine all liquids and spices for sauce and whisk together.
- When spaghetti is done, drain and mix with veggies.
- Pour sauce on top and mix well.
- Refrigerate overnight or until serving. Serve cold.
- *To be helpful for serving, I cut the spaghetti in thirds prior to boiling.
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