Summer Recipe: Cold Asian Noodle Salad

Vegan Noodles: Spicy Asian Flavor, Veggies & Toasted Nuts

I guess I've led a boring life because I recently ate Asian Noodle Salad for the first time. It happened at our local university dining hall, which has an organic vegetarian menu to die for. The salad was a delicious surprise, and I vowed that noodle salad would become a dietary staple.

I searched on Asian noodle salad, found a few recipes, and experimented. Thanks to IVU, and Vegan Visitor for their contributions.

The combination of flavors in this salad is perfect - subtle but sublime. It just wouldn't be the same if it were hot instead of cold, less oil, less spicy, or surprisingly - more salty.

4 Servings: This vegan noodle recipe comes together quickly because you can do several steps simultaneously.

Printable Recipe: Click the printer icon on your browser & get just the recipe.

Noodle Salad Ingredients:

• 8 oz dried linguini, spaghettini, or soba noodles
• 2 cups broccoli florets, cut small
• 1 lg carrot, peeled and thinly sliced
• 3 Tbsp dark sesame oil
• 2 cloves garlic, peeled, stemmed & minced
• 1 Tbsp fresh ginger, minced
• 2 Tbsp soy sauce
• Juice of 1 lime (3 Tbsp)
• 1/8 tsp cayenne
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/2 tsp fresh ground black pepper
• 2 Tbsp. chopped fresh basil or parsley, if you can't get basil
• 3 green scallions, sliced
• 12 cherry tomatoes, halved
• OR 1/2 sweet red pepper, seeded and sliced thin
• 1/2 cup toasted pine nuts, peanuts, or cashews

Noodle Salad Directions

1. Cook noodles according to package directions. Drain, rinse in cold water, drain again, and set aside
2. Cut the broccoli into small pieces
3. Peel the carrot, cut off the ends, cut in half lengthwise, then slice thinly on the diagonal
4. Chop broccoli and carrots, and steam in a basket steamer until tender-crisp, drain off water, rinse in cold water, drain and set aside
5. Toast nuts in a dry frying pan, and set aside
6. Heat 1 Tbsp sesame oil in a frying pan on medium low, add the minced ginger & garlic, sauté until lightly browned
7. Add the scallions and tomatoes or red pepper and stir gently a couple of minutes until softened slightly
8. Whisk together lime juice, 2 Tbsp sesame oil, soy sauce, salt & pepper, cayenne in a large bowl
9. Add the sautéed ginger, garlic, scallions & tomatoes (or pepper)
10. Combine with noodles, veggies & basil. Toss until the dressing is absorbed
11. Serve at room temperature or chill for 1 - 2 hours
12. Garnish with toasted pine nuts, cashews or chopped peanuts

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