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Noodle Salad

×0.5

Prep 15 min · Cook 12 min

A refreshing noodle salad with a tangy soy sauce dressing perfect for summer lunches.

  • 2 Tbsp, 2 tsp (43 g) soy sauce
  • 2 Tbsp (30 g) white wine vinegar
  • 1 Tbsp (17 g) Heinz chili sauce
  • 1 Tbsp (12 g) sugar
  • 1 Tbsp (14 g) sesame oil
  • 0.5 (22 g) chunk fresh ginger, 1 inch, peeled and finely chopped or grated
  • 1⁄4 tsp (0 g) ground ginger (optional)
  • 0.5 cloves garlic, minced
  • freshly ground black pepper

Whisk soy sauce with vinegar, chili sauce, sugar, sesame oil, ginger, garlic, and pepper.

  • 2 Tbsp (26 g) vegetable oil

Gradually whisk in oil in a thin stream. Refrigerate until ready to use. Whisk again just before using.

  • 225 to 338 g spaghettini noodles or vermicelli noodles
  • 2 Tbsp carrot, peeled and grated
  • 1⁄4 cup green onion, sliced
  • 0.5 red pepper, julienned
  • 1⁄2 cup cilantro, chopped and loosely packed
  • 1⁄4 cup roasted unsalted peanuts, crushed

Toss dressing with cooked pasta noodles and vegetables. Garnish with cilantro and peanuts.

Cooked on / · Rating 1 2 3 4 5 · Made it

daveseats.com/recipes/noodle-salad/

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