Asian Noodle Salad

asian-noodle-salad-020

Recipe and photography by Karen Gerard

Asian Noodle Salad

  • 1 pound (16 oz.) spaghetti
  • 1 (12oz) bag frozen edamame
  • 1/4 cup soy sauce
  • 3 cloves garlic, minced
  • 2 tablespoons grated fresh ginger (or 1/2 tsp. ground ginger)
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon vegetable or canola oil
  • 1 large red bell pepper, sliced into thin strips then cut into 2-inch pieces
  • 1 large cucumber, peeled, seeded and sliced into thin strips then cut into 2-inch pieces
  • 1 cup matchstick carrots
  • 1/2 cup chopped green onions
  • 1/2 cup chopped cilantro
  • 1/2 cup lightly salted roasted peanuts
  • 2 boneless, skinless chicken breasts, cooked and diced
  1. Cook spaghetti according to package directions.
  2. Prepare edamame according to package directions. Allow edamame to cool.
  3. In the meantime, combine soy sauce, garlic, ginger, vinegar, sesame oil, and vegetable oil in a medium mixing bowl. Set aside.
  4. Drain pasta once it is al dente. Toss pasta with vegetables, cilantro, edamame, peanuts, and chicken.
  5. Pour dressing over salad right before serving. Toss to coat evenly.

Salad can be served warm or cold.

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