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
Keyword asian, grilled vegetables, noodle salad
Prep Time 10minutes
Cook Time 20minutes
mixing bowl or platter
6ozspaghetti(weighed uncooked) or Angel Hair or Linguini, any long pasta will work
1quartbone brothor chicken/beef/vegetable stock
1red bell pepper
2cupssugar snap peas
1/4cupreduced sodium soy sauce
1tspgingerfresh or from squeeze tube
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.
5 WW points (green and blue plans)
2 WW points (purple plan, if you use whole wheat noodles)