This Asian Noodle Salad is a wholesome, flavorful cold noodle salad that is filled with fresh vegetables and a light, refreshing Sesame Ginger Dressing.
2tablespoonshoneyor agave, brown sugar, or maple syrup
1tablespoontoasted sesame oil
1tablespoonrice vinegar
1teaspoonminced garlic
1teaspoongrated ginger root
½teaspooncrushed red pepper flakesoptional
Instructions
To prepare the dressing, whisk together the soy sauce, honey, vinegar, sesame oil, garlic, ginger, and crushed red pepper flakes together in a large mixing bowl. Set aside
Bring a large pot of water to a rapid boil. Add a large pinch of salt and pasta to the water once boiling. Cook the noodles according to package directions. Once the noodles are cooked, drain well in a colander but do not rinse the noodles.
Add the pasta to the large bowl with the prepared dressing and toss to coat. Allow the noodles to cool slightly (10-15 minutes) before adding the vegetables.
Add the broccoli slaw, peppers, green onions, and cilantro, if using, to the noodles and toss to combine.
Cover and refrigerate for at least 1 hour or up to 8 hours before serving.
Before serving, add sesame seeds.
Video
Notes
Storage: Store this noodle salad in an airtight container for 3-4 days in the refrigerator. Do not leave out at room temperature for more than 3 hours. Vegetables: Use any vegetables you like in place of the broccoli slaw, bell peppers, and green onions. Shredded cabbage, sugar snap peas, steamed edamame, carrots, broccoli slaw, grape tomatoes, etc, are all great options. Gluten-Free Modifications: To make this gluten-free, use gluten-free pasta and gluten-free soy sauce (Tamari).Dealing with Dried Out Pasta Salad: Mix together 1 teaspoon of rice wine vinegar and 2 teaspoons of soy sauce together and toss with the pasta salad to moisten it up.