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Fay Stout | all galleries >> Galleries >> My Recipe Box > Asian Noodle Salad
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Asian Noodle Salad

This is not difficult to make and easy to adjust to your likes or to what vegetables are available in your refrigerator.

1 pound thin whole grain spaghetti
3/4 c. vegetable oil
1/4 cup rice wine vinegar
1/3 cup soy sauce
3 tablespoons dark sesame oil
1 tablespoon honey
2 garlic cloves, minced
2 teaspoon grated fresh ginger
3 tablespoons toasted white sesame seeds, divided (optional)
1/2 cup smooth peanut butter
An assortment of fresh vegetables (I used broccoli, carrots, red bell pepper)
4 scallions, sliced diagonally
3 tablespoons chopped fresh parsley or cilantro leaves

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions.
Drain and set aside.

Cut your fresh vegetables into pieces and cook in the microwave until crisp tender.

Whisk together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, 2 tablespoons sesame seeds and peanut butter in a medium bowl.

Combine the spaghetti, vegetables and scallions in a large bowl.

Pour the dressing over the spaghetti mixture. Add the remaining 1 tablespoon of sesame seeds and the parsley or cilantro and toss together.

Canon EOS 5D Mark II
1/400s f/10.0 at 100.0mm iso2000 full exif

other sizes: small medium large auto
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