Description
Pioneer Woman Asian Noodle Salad delivers zesty Asian-inspired flavors in a refreshing cold dish. Crisp vegetables, tender noodles, and a tangy sesame dressing create an irresistible meal you cannot wait to enjoy.
Ingredients
Scale
Main Ingredients:
- 8 ounces (226 grams) thin spaghetti
- 1 8-ounce (226 grams) bag of julienne/fine-cut carrots
- 1 6-ounce (170 grams) bag of baby sweet peppers
- 1 4-ounce (113 grams) bag of bean sprouts
- 3 English cucumbers
- 3 scallions
- 1 bunch fresh cilantro
- ½ head napa cabbage
- ½ head purple cabbage
- ½ bunch kale
Sauce Ingredients:
- ½ cup (120 milliliters) olive oil
- ⅓ cup (80 milliliters) low-sodium soy sauce
- ¼ cup (60 milliliters) oyster sauce
- ¼ cup (60 milliliters) rice wine vinegar
- ¼ cup (50 grams) brown sugar
- 2 tablespoons (30 milliliters) sesame oil
Aromatics:
- 3 tablespoons chopped fresh ginger
- 2 to 3 cloves garlic, chopped
Instructions
- Prepare the spaghetti by bringing a large pot of salted water to a rolling boil. Cook the pasta until it reaches al dente perfection, typically 8-10 minutes (or according to package instructions). Carefully drain the noodles in a colander and rinse with cold water to halt the cooking process and prevent sticking.
- While the pasta cools, meticulously chop the fresh vegetables: julienne the carrots, dice the bell peppers, slice the cucumbers, thinly cut the scallions, and roughly chop the cilantro. Finely shred the napa cabbage, purple cabbage, and kale into delicate ribbons.
- Create a vibrant vegetable medley by combining the cooled spaghetti with the precisely chopped vegetables in a spacious mixing bowl. Ensure an even distribution of ingredients for a balanced flavor profile.
- Sprinkle coarsely chopped peanuts over the vegetable and pasta mixture, adding a delightful crunch and nutty dimension to the dish.
- Craft the dynamic dressing by whisking together extra virgin olive oil (59 milliliters or 2 fluid ounces), soy sauce (30 milliliters or 1 fluid ounce), oyster sauce (15 milliliters or 0.5 fluid ounces), rice wine vinegar (30 milliliters or 1 fluid ounce), brown sugar (15 grams or 0.5 ounces), freshly grated ginger, sesame oil (15 milliliters or 0.5 fluid ounces), and minced garlic in a medium-sized mixing bowl.
- Drizzle the vibrant dressing over the pasta and vegetable mixture. Gently toss the ingredients to ensure every morsel is generously coated. If the salad appears slightly dry, gradually add more dressing until you achieve the desired moisture level.
- Transfer the colorful spaghetti salad to an elegant serving platter. Garnish with additional chopped cilantro or peanuts if desired. Serve immediately at room temperature for optimal flavor and texture.
Notes
- Prep ingredients quickly by chopping all vegetables and proteins in advance to streamline the cooking process.
- Toast peanuts just before serving to maintain their crisp texture and maximize nutty flavor profile.
- Experiment with protein alternatives like tofu, grilled chicken, or shrimp to create personalized meal variations.
- Refrigerate dressing separately from salad components to prevent soggy vegetables and maintain optimal crunchiness.
- Mix dressing thoroughly to ensure all seasonings blend seamlessly and coat ingredients evenly.
- Prep Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Boiling
- Cuisine: Asian
Nutrition
- Serving Size: 8
- Calories: 380 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 24 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 0 mg