The Pioneer Woman’s Asian Noodle Salad is a long-time favorite in our home. And somehow yesterday, I had it together enough to take a list to the grocery before picking Oliver up from school AND miss Hazel afforded me a bit of time in the kitchen this morning for chop-chop-chopping.
This doesn’t always happen. So it’s a good day.
Cilantro is always a good sign that it’s going to be a good day.
When you chop a massive amount of multi-colored veggies, don’t you feel just a little like super woman?
It does… right?
The good news is that at the end of all the cleaning and chopping and tossing, you have a massive amount of Asian Noodle Salad for your family to nosh on for the next several days. And served with lasagna for dinner tonight, I’m pretty sure (if I can get Oliver to eat it), that kid of mine will grow a full inch with this as his fuel.
Which will come in handy since I suddenly have a sink full of dishes and my happy chopping time is officially over.
Happy Tuesday, loves! I’m including a copy of the recipe below for quick-reference.
- 1 package Linguine Noodles, Cooked, Rinsed, And Cooled
- 1/2 head Sliced Napa Cabbage, Or More To Taste
- 1/2 head Sliced Purple Cabbage, Or More To Taste
- 1/2 bag Baby Spinach, Or More To Taste
- 1 whole Red Bell Pepper, Sliced Thin
- 1 whole Yellow Bell Pepper, Sliced Thin
- 1 whole Orange Bell Pepper, Thinly Sliced
- 1 bag Bean Sprouts (also Called Mung Bean Sprouts)
- Chopped Cilantro, Up To 1 Bunch, To Taste
- 3 whole Scallions, Sliced
- 3 whole Cucumbers Peeled And Sliced
- 1 can (about 10 Oz.) Whole Cashews, Lightly Toasted In Skillet (I skip the cashews…)
- 1 whole Lime, Juiced
- 8 Tablespoons Olive Oil
- 8 Tablespoons Soy Sauce
- 2 Tablespoons (up To 3 Tablespoons) Sesame Oil
- 1/3 cup Brown Sugar
- 3 Tablespoons Fresh Ginger Chopped
- 2 cloves Garlic, Chopped
- 2 whole Hot Peppers Or Jalapeños, Chopped
- Chopped Cilantro
Mix salad ingredients together. Whisk dressing ingredients together and pour over salad. Mix with tongs or hands and serve on a platter.
Note: dressing keeps for up to three days before serving, without cilantro.