Asian Noodle Salad - Pioneer Woman
This makes a huge salad so be prepared to share! However it will keep well in the fridge for a day or two
Prep
| Category: | Other |
Ingredients
For
15
Person(s)
Recipe
| 8 ounce(s) thin speghetti |
| 8 ounce(s) bag of julienne carrots |
| 4 ounce(s) bag bean sprouts |
| 6 ounce(s) ban, baby sweet peppers, seeded and sliced into rings |
| 3 ounce(s) English cucumber, peeled and sliced |
| 3 green onions, sliced |
| 1 bunch cilantro, chopped |
| 1/2 head napa cabbage, sliced thin |
| 1/2 head purple cabbage, sliced thin |
| 1/2 bunch kale, chopped, optional |
| 2 cup(s) peanuts |
| 1/2 cup(s) olive oil |
| 1/3 cup(s) soy sauce |
| 1/4 cup(s) oyster sauce |
| 1/4 cup(s) rice wine vinager |
| 1/4 cup(s) brown sugar |
| 3 tablespoon(s) chopped fresh ginger |
| 2 tablespoon(s) sesame oil |
| 2 or 3 cloves garlic, chopped |
Asian Noodle Salad - Pioneer Woman Directions
- cook speghetti according to pkg directions. Drain, rinse and cool
- Mix together all the veggies and the pasta, add the peanuts and toss
- Mix all the dressing ingredients, whisk together or shake up in a bottle, pour over salad
- Serve