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Summer Recipe: Cold Asian Noodle Salad

Vegan Noodles: Spicy Asian Flavor, Veggies & Toasted Nuts

Asian Noodle Salad

Asian noodle salad recipe: subtle but sublime. It wouldn't be the same if it were hot instead of cold, less oil, less spicy, or more salty.

Pine nuts, as shown in the picture are quite pricey, but can be replaced quite nicely with roasted salted chopped peanuts.

If you have a nut allergy, try this recipe with tempeh or tofu, instead of nuts.

Total Prep And Cook Time: 30 Minutes

4 Servings

Nutrition Data, 214g Serving: 459 cal, 54 g carb, 23g fat, 537mg sodium, 4g fiber, 13g protein, low Cholesterol, good source Vit A, C, K, Folate. Estimated glycemic load 33

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
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  • 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

Recipe Comments:

Asian Noodle Salad is refreshing as is, just the right amount of heat. Used whole wheat linguini and fresh cilantro, omitted salt and reduced black pepper due to personal preference - Rosetta W.

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