Cold Asian Noodle Salad
by Alice Currah on Jul 21, 2011
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We are having the most unusual weather this summer in Seattle. As the rest of the country is experiencing a heat wave, the weather here has been living up to its reputation with gray, rainy, and mildly cool days. Despite our dreary summer, I'm still cooking dishes as if it were sunny. One of my favorite summer dishes is this recipe for Cold Asian Noodle Salad. I make it with whole-grain (protein) spaghetti noodles and vegetables. With the help of a food processor or blender making the dressing is a breeze. The only work involved is cutting a few vegetables and boiling pasta. T
his vegetarian dish is a great summer meal that both kids and adults love. I especially love bringing this dish to the park, it always satisfies everyone. If you're a carnivore who has to eat a little meat with each meal feel free to add cooked chicken or shrimp. You can also add any other vegetables you have on hand such as tomatoes, snap peas, julienned carrots, bean sprouts, and spinach. Enjoy!
Quick notes
If you don't have a blender/food processor, whisk all the ingredients in a bowl, but remember to mince the garlic and ginger first.
Feel free to add other ingredients such as cooked chicken, shrimp, toasted peanuts, bean sprouts, julienned carrots, spinach, snap peas, or other vegetables.
