Asian Noodle Salad
If you are looking for a fresh and easy salad recipe you have to try Asian Noodle Salad. This Asian salad is one of those cold salads which is easy to make and tastes so good that you have to keep making it.
To prepare this salad just cook the noodles, mix all the ingredients, pour the ginger-soy dressing on top, toss and serve.
Here are some of my favorite dishes to serve with this Asian Noodle Salad: Oven Baked Back Ribs and Corn Flakes Chicken.
Yield: Serves 6
- 110 g dried Chinese noodles
- 1 medium orange bell pepper, sliced in julienne strips
- 1 medium red bell pepper, sliced in julienne strips
- 2 1/2 cups fresh bean sprouts
- 3 green onions, both green and white parts, sliced
- 1 1/2 cups chopped fresh cilantro
- 3 cups romaine lettuce, rinsed, patted dry and torn in bite-size pieces
- 2 1/2 cups baby spinach
- 3 tablespoons finely chopped fresh peeled ginger
- 4 tablespoons olive oil
- 1/4 cup soy sauce
- 3 tablespoons lemon juice
- 3 teaspoons sugar
- 2 garlic cloves, finely chopped
- 4-5 drops hot sauce or depends on your taste
For salad:
For dressing:
In a cooking pot, bring 1 1/2 cups water to a boil. Add the noodles and cook uncovered for 3 minutes. Drain off the water in a strainer and set aside (or cook the noodles according to the package directions, drain and set aside).
In a large bowl, toss together lettuce, cooked noodles, bell pepper, bean sprouts, green onion, cilantro and spinach.
For dressing, mix olive oil, lemon juice, soy sauce, garlic, ginger, hot sauce and sugar. Taste and adjust seasonings. Gradually toss enough of the dressing with noodle salad to coat (add the dressing just before serving).
Note: All photos and content are copyright protected. Please do not use my photos without prior written permission. If you want to share this recipe, please simply link back to this post for the recipe. Thanks!
Recipes You Might Like
