Try this Asian Noodle Salad recipe, or contribute your own.

Still searching for what to cook ?

Name: Asian Noodle Salad
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 1
Cuisine: not set
Ingredients: 8 ounces thin spaghetti; One 8-ounce bag julienne/fine-cut carrots (about 1; 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; 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

Find the most delicious recipes here

INGREDIENTS

8 ounces thin spaghetti
One 8-ounce bag julienne/fine-cut carrots (about 1
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
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

See original recipe: http://www.foodnetwork.com/re...

For preparation instructions, visit the link above. Why not here? Read our Pledge to Food Bloggers.

Are you the original author? Claim your page on BigOven to get more exposure in our apps.

NOTES

Alert editor

Asian Noodle Salad

8 ounces thin spaghetti
 One 8-ounce bag julienne/fine-cut carrots (about 1
 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
 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

Directions 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 CATEGORIES:

Spaghetti Side Dish Pasta Salad View All

Add Photo

Bookmarked from external site
BigOvenBookmarker

bigoven

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 recipe (1105g)
Recipe Makes: 1

Calories: 4381
Calories from Fat: 2504 (57%)

Amt Per Serving		% DV

	Total Fat 278.3g	371 %
	Saturated Fat 38.8g	194 %
	Monounsaturated Fat 140.3g
	Polyunsanturated Fat 85.2g
Cholesterol 0mg		0 %
Sodium 6273.8mg		216 %
Potassium 4054.4mg		107 %
Total Carbohydrate 361.9g		106 %
	Dietary Fiber 46.2g	185 %
	Sugars, other 315.7g
Protein 154.2g		220 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 4381

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe