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Asian Noodle Salad - Pioneer Woman

Asian Noodle Salad - Pioneer Woman

This makes a huge salad so be prepared to share! However it will keep well in the fridge for a day or two

Preparation time
15m

Ingredients

For 15 people ()

Recipe

  • 8 ounce(s) thin speghetti
  • 2 or 3 cloves garlic, chopped
  • 1/2 cup(s) olive oil
  • 3 ounce(s) English cucumber, peeled and sliced
  • 1/4 cup(s) brown sugar
  • 1/2 head purple cabbage, sliced thin
  • 8 ounce(s) bag of julienne carrots
  • 1/3 cup(s) soy sauce
  • 3 green onions, sliced
  • 3 tablespoon(s) chopped fresh ginger
  • 1/2 bunch kale, chopped, optional
  • 4 ounce(s) bag bean sprouts
  • 1/4 cup(s) oyster sauce
  • 1 bunch cilantro, chopped
  • 2 tablespoon(s) sesame oil
  • 2 cup(s) peanuts
  • 6 ounce(s) ban, baby sweet peppers, seeded and sliced into rings
  • 1/4 cup(s) rice wine vinager
  • 1/2 head napa cabbage, sliced thin

Asian Noodle Salad - Pioneer Woman Directions

  1. cook speghetti according to pkg directions. Drain, rinse and cool
  2. Mix together all the veggies and the pasta, add the peanuts and toss
  3. Mix all the dressing ingredients, whisk together or shake up in a bottle, pour over salad
  4. Serve

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