Pioneer Woman Asian Noodle Salad Recipe
This Pioneer Woman Asian Noodle Salad Recipe is perfect. It is crunchy and colorful. It tastes very bright.
Ingredients
- 16 ounces of thin linguine noodles.
- 1/2 cup of olive oil.
- 1/3 cup of soy sauce.
- 2 tablespoons of sesame oil.
- 1/4 cup of brown sugar.
- 2 tablespoons of fresh ginger.
- 2 cloves of minced garlic.
- 1 bag of shredded cabbage.
- 1 cup of sliced cucumbers.
- 1 cup of red bell peppers.
- 1/2 cup of chopped cilantro.
- 1/2 cup of sliced green onions.
- 1/2 cup of chopped peanuts.
Instructions
Boil the Noodles
- First, cook your linguine noodles. Use a large pot of water. Follow the box instructions carefully. Do not overcook them. They should be firm. Drain the water well. Let the noodles cool down.
Make the Dressing
- Get a small glass jar. Add oil and soy sauce. Put in the brown sugar. Add ginger and garlic too. Shake the jar very hard. The dressing should look smooth. It smells very sweet and salty.
Prep the Vegetables
- Wash all your fresh vegetables. Slice the peppers into thin strips. Chop the cucumbers into small bits. Make sure the cilantro is fresh. Put them in a big bowl.
Mix Everything Together
- Put the cold noodles in the bowl. Pour the dressing over them. Use tongs to toss it well. Ensure every noodle is coated. Add the crunchy vegetables now. Toss everything one more time.
Add the Toppings
- Sprinkle the chopped peanuts on top. Add the green onions too. This adds a nice crunch. The salad looks beautiful now. It is ready to serve!
Notes
- Rinse noodles in cold water. This stops them from sticking.
- Make dressing one day early. The flavors will get stronger.
- Use toasted sesame oil. It adds a smoky taste.
- Add chicken for more protein. It makes it a full meal.
- Keep the peanuts separate. Add them right before eating. This keeps them very crunchy.
- Use a mix of cabbage. Purple and green look very pretty.