This Asian Cold Noodle Salad is an ideal side dish for the summer time. No heating required, make this salad ahead of time and chill it in the fridge. It makes the perfect accompaniment alongside grilled steak, chicken or shrimp. Packed with delicious and hearty vegetables, this noodle salad is bulked up by wholesome ingredients and is packed with flavor. Perfect to serve a crowd, or for meal prep for one.
Course dinner, lunch, main course, salad
Cuisine Chinese
Keyword asian, grilled vegetables, noodle salad
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Servings 6
Calories 275kcal
Author Steph
Equipment
large pot
mixing bowl or platter
Ingredients
6ozspaghetti(weighed uncooked) or Angel Hair or Linguini, any long pasta will work
1quartbone brothor chicken/beef/vegetable stock
4cupsbroccolifresh
1red bell pepper
2cupssugar snap peas
3clovesgarlic
1orange
1/4cupreduced sodium soy sauce
1tbspsesame oil
1tbsphoney
1tspsriracha
1tspgingerfresh or from squeeze tube
1/4cupsliced almonds
2scallionschopped
sesame seeds
Instructions
Bring the broth/stock to a boil and add the noodles.
Cook according to package directions or until tender (do not overcook).
Use a ladle to scoop the noodles out of the broth and place them in the mixing bowl.
Do not discard the broth, we will use that later. Do not rinse the pasta.
Steam the broccoli florets. Slice the red bell pepper. Remove the peel from the orange and cut it into bite-sized pieces.
Add the steamed broccoli, red bell pepper, snap peas, chopped scallions, and orange pieces to the pasta.
Mince the garlic. In a small bowl, combine the soy sauce, honey, minced garlic, sesame oil, sriracha, and ginger.
Add 1/3 cup of the reserved broth that you cooked the pasta in.
Pour this mixture on top of the noodles and then toss to coat. Sprinkle with the almonds and sesame seeds.
Chill in the fridge until ready to eat.
Notes
WW Points:
5 WW points (green and blue plans)
2 WW points (purple plan, if you use whole wheat noodles)