Chilled noodle salad for warm summer evenings
Everyone could benefit from eating more vegetables, but what if you don’t like their flavor? I’m going to share a recipe that includes a ton of different veggies and tastes delicious. It’s based off a Guy Fieri recipe called “Dang Cold Asian Noodle Salad.” This recipe is great for summer because it can be served cold.
My recipe is a little different from his. Read on for my tips and tricks!
- 1 lb linguine
- 2 teaspoons sesame oil
- 2 tablespoons rice vinegar
- 3 tablespoons soy sauce
- 1 teaspoon hot chili oil
- 2 tablespoons hoisin sauce
- 3 tablespoons extra-virgin olive oil
- 2 carrots, julienned
- 5 green onions, bottom 4 inches, thinly sliced
- 1/2 purple cabbage, thinly sliced
- 1/2 red bell pepper, thinly sliced or julienned
- 1 julienned cucumber
- 3 tablespoons sesame seeds, toasted, for garnish
- In a medium stock pot, boil water, add salt and cook the linguine al dente.
- In a big salad bowl, combine all the vegetables. Add the hot cooked noodles to the veggies to slightly cook them.
- In a medium bowl, combine the sesame oil, vinegar, soy sauce, hot chili oil, hoisin and extra-virgin olive oil. Mix thoroughly and then pour on top of the veggie/noodle mixture.
- Garnish with sesame seeds, and toss.
Notes: This recipe is delicious and you can eat it either hot or cold. The sauce has great flavor and the crunchiness of the veggies is very refreshing. Enjoy!
-Guest Blogger Joanne (www.joannemaurer.blogspot.com)