Asian Noodle Salad
photo by Cathy17
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
- 1⁄4 cup soy sauce
- 1⁄4 cup seasoned rice vinegar
- 4 tablespoons sesame oil
- 2 teaspoons hot red pepper flakes (to taste for your spicy level)
- 2 garlic cloves, minced
- 2 teaspoons grated peeled fresh ginger
- 3⁄4 lb thin linguine
- 1 cup coarsely shredded carrot
- 1 red pepper, sliced
- 1 green pepper, sliced
- 3 scallions or 3 green onions, cut crosswise into thirds and thinly sliced lengthwise
- 1⁄4 cup sesame seeds, toasted
directions
- Stir together soy sauce, vinegar, oil, red pepper flakes, garlic, and ginger.
- Cook linguine in a large pot of boiling salted water until just tender, then drain in a colander and rinse under cold water until cool.
- Toss with dressing, carrot, scallions, red pepper, green pepper and sesame seeds in a large bowl.
- Cooks' note: Toast seeds in a dry heavy skillet over moderate heat, stirring until fragrant and a shade or two darker or toast in a shallow baking pan in a oven, 5 to 10 minutes.
- Do the night before to allow the salad to marinate.
- Store in a plastic container in the fridge and shake it occasionally to coat the entire salad.
- Some of the measurements should be adjusted to taste if you double or triple it (i.e., those who don't like the salty taste of soy sauce should decrease it).
- This is awesome and it is a real party and/or BBQ hit.
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Reviews
-
This recipe is a HIT ! and I always get asked for the recipe by guests and I've made it for many pot-lucks and parties. Don't scrimp on the red pepper flakes, their heat is tempered by the sweetness of the sesame oil, the carrots and the pasta! An earlier reviewer didn't use 4 of the 10 ingredients and then added vinegar and vodka (?) to replace the distinctly sweet flavor of the seasoned rice vinegar then found it too spicy, duh!. All these ingredients work together to balance sweet and spicy, AND, making it a day ahead and leaving in the fridge does help blend all the flavors. TIP: Be careful with the fresh grated ginger - too much of this can overwhelm the dish.
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Tweaks
RECIPE SUBMITTED BY
Cathy17
Flagstaff, AZ
<p>UPDATE OCTOBER 2010: I have lost all faith in this site and because of issue of incorrect recipes, I cannot guarantee the recipe I originally posted is correct. </p>
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