When it comes to my range of cooking skills across regions and cuisines, I consider myself quite the novice the further east I go. And while generally I have a hard time sticking with measurements when cooking – I usually try to be more exact when I’m less familiar with flavors. For this recipe, I was exact with the ingredients in the dressing and played with the components of the salad. Ironically, I looked West to the Pioneer Woman’s blog to find this fantastic recipe for Asian Noodle Salad. The recipe has certainly been adapted by a Western woman but still takes advantage of really wonderful (yet basic) ingredients used in the East.
I took advantage of the Super G Mart on West Market Street in Greensboro, NC to pick up all the veggies for this recipe. I added Thai Basil because I couldn’t resist buying a bundle and it has a really amazing aroma. This recipe makes enough to feed an army – so don’t make my mistake of cooking it for one and assuming that you won’t be sick of it after eating it for days upon days. I considered setting up a stand on Mendenhall and selling boxes of it – but I was too tired from all the chopping.
Asian Noodle Salad adapted from the Pioneer Women Cooks
- 1 package Linguine Noodles
- ½ head Sliced Napa Cabbage
- ½ head Sliced Purple Cabbage
- 1 whole Red Bell Pepper, Sliced Thin
- 1 whole Yellow Bell Pepper, Sliced Thin
- 2 handful Bean Sprouts
- Chopped Cilantro
- Chopped Thai Basil
- 1 whole English Cucumber, Sliced
- 1 handful roasted and salted peanuts
- 1 whole Lime, Juiced
- 8 Tablespoons Olive Oil
- 8 Tablespoons Soy Sauce
- 2 Tablespoons (up To 3 Tablespoons) Sesame Oil
- ⅓ cups Brown Sugar
- 3 Tablespoons Fresh Ginger Chopped
- 2 cloves Garlic Chopped
- 2 whole Hot Peppers Or Jalapenos, Chopped
- Chopped Cilantro
Mix all ingredients together for the salad dressing. Meanwhile cook the noodles and chop ALL the veggies for the salad. Once the pasta is cooked and slightly cooked – pour half the dressing on the noodles (they will soak up the dressing while warm). When the pasta is completely cooled, add them to the veggies and top with the remainder of the dressing. Enjoy!
looks delish – the photo is gorgeous!
It’s kind of cruel to post this before lunch…. 🙂