Asian Noodle Salad


Asian, Main Courses, Meatless, Salad / Monday, October 13th, 2008

For lo these many months, I have carried lust in my heart for The Pioneer Woman’s Asian Noodle Salad. Noodles, cabbage, spinach, peppers, bean sprouts, scallions, cucumbers, cilantro, peanuts–all of those flavors, colors and textures in one place? Yes, yes, YES!

Could I justify buying all the ingredients for a salad only I would eat? No! Jeff wouldn’t touch this salad with Bea Arthur’s tongue.

But, LOOK AT IT. All of that crunchiness. And we haven’t even discussed the dressing: lime juice, olive oil, sesame oil, soy sauce, brown sugar, ginger, garlic, serrano peppers and EVEN MORE cilantro.

So, I came up with a Reverse Leftover Plan, planning the week’s meals so I could make this salad with the “leftovers.” Fish tacos, quesadillas, stir-fry. That weekend, the bean sprouts were all I had to pick up.

TOTALLY WORTH IT.

I ate seconds. Of a salad. Of this crunchy, spicy, slurpalicious salad.

And Jeff? He took a bite! WITH HIS OWN TONGUE!

If that’s not a recommendation, I don’t know what is. Best. Salad. Ever.

Asian Noodle Salad

Adapted From Ree Drummond (ThePioneerWoman.com)

    Salad:

  • 1 package linguine noodles, cooked, rinsed, and cooled
  • 1/2 head sliced purple cabbage
  • 1/2 bag baby spinach
  • 1 red bell pepper, sliced thin
  • 1 yellow bell pepper, sliced thin
  • 1 green bell pepper, sliced thin
  • 1/2 small bag bean sprouts
  • 3 sliced scallions
  • 1 peeled, sliced cucumber
  • Up to 1 bunch chopped cilantro
  • 1/2 can crushed peanuts, slightly toasted
    Dressing:

  • Juice of 1 lime
  • 8 tablespoons olive oil
  • 2-3 tablespoons sesame oil
  • 8 tablespoons soy sauce
  • 1/3 cup brown sugar
  • 3 tablespoons fresh ginger, chopped
  • 2 cloves chopped garlic
  • 2 serrano peppers, chopped
  • Chopped cilantro
  1. Mix all of the salad ingredients together.
  2. Whisk together the dressing ingredients, and pour over salad. Toss to combine.

Storing: The dressing will keep for up to 3 days (without the cilantro).

14 thoughts on “Asian Noodle Salad

  1. I’ve made this, and I really liked it. Fortunately, my husband is all about the healthy salad-type meals.

  2. I made this last night and it blew my mind! I am an asian noodle freak and this is by far the best recipe for this type of dish because the flavors and textures are so wonderfully balanced. Thank you for bringing Lee’s recipe to my attention. This recipe will stay at the forefront of my files for many years to come.

  3. I put this on my blog page (giving credit to you and Ree of course)because it’s just that fabulous. The best ever in the whole world. I could just drink the dressing!

  4. Thank you for this recipe! I made a variation on it along with a variation on your BBQ’d Mahi Mahi.

    Our Sunday dinner was awesome. And it’s all your fault!

    Thanks!

    Linky love at my blog.

  5. This also makes a great ‘hot’ leftover.. stirfry the salad (before dressing) add dressing for another minute.. crack in an egg or two and treat it like making fried rice… cooks up fantastic… (men seem to like it better hot!)
    you can also throw over some seasoned tofu etc..

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