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.  This 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 added cooked chicken or shrimp.  You can also add any other vegetables you have on hand such as tomatoes, snap peas, juilienned 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.

Recipe: Cold Asian Noodle Salad

  • Prep Time: 10 min(s)
  • Cook Time: 10 min(s)
  • Total Time: 20 min(s)
  • Servings: 8

A great Asian Noodle Salad the whole family will love!

Ingredients

    • 1 pound whole grain spaghetti
    • 1/2 cup vegetable oil
    • 1/3 cup smooth peanut butter
    • 1/4 cup rice wine vinegar
    • 1/4 cup soy sauce
    • 1/4 cup dark sesame oil
    • 2 tablespoons honey
    • 2 large garlic cloves
    • 1/2 inch piece of fresh ginger, peeled
    • 3 tablespoons toasted sesame seeds
    • 1/2 teaspoon red pepper flakes
    • 1 seedless cucumber, peeled and cut in half vertically, and thinly sliced
    • 1 red bell pepper, cored and seeded, and thinly sliced
    • 6 green onions, sliced vertically

Instructions

    • In a large pot, cook (al dente) the spaghetti according to package directions. Drain and set aside.
    • While the spaghetti is cooking, prepare the dressing. In a blender or food processor, blend the vegetable oil, peanut butter, rice wine vinegar, soy sauce, sesame oil, honey, garlic, and ginger until smooth. Mix in the sesame seeds and red pepper flakes.
    • When the spaghetti is ready, toss the noodles with the dressing. Add the bell peppers, cucumbers, and green onions. Refrigerate the pasta until cold before serving.

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  • http://www.thescramble.com Aviva Goldfarb

    Looks like the ideal dish for a summer picnic, Alice, and I’ll bet it’s great warm or cold.

  • http://www.maybeads.etsy.com Lauren

    This looks so good! I make an Asian coleslaw that’s very similar, but this could be more of a meal. Just printed it out – thank you!

  • CarolinaGirl

    Thanks for sharing Alice, I think that will be great with the 100+ degree weather that we’ve been having here!

  • Leah

    Hi Alice – can this dressing be made without the peanut butter (due to a peanut allergy)? Thanks!

  • Suzy

    yum! I made this yesterday for a work potluck and dinner for the family–big hit all around, thanks!

  • http://savorysweetlife.com alice

    Hi Leah,
    You could make this without the peanut butter. However, I would make sure to omit the rice vinegar, and reduce the soy sauce by a tablespoon – adding more if you want.

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