Asian Veggie Noodle Salad

Whoa! Where has the summer gone? I can’t believe summer is almost over! Kids of all ages are heading back to school as we gather for one last fling of summer fun! Labor Day festivities are upon us this weekend and it reminds us to take time out of our crazy schedules to relax. No labor for this girl! Let’s keep it simple, yet flavorful and fire up that barbeque!

Whenever possible I opt for gluten free. We have come so far with the quality of gluten free items that unless you tell someone it is gluten free, they will probably never know. I like the combo of rice and corn when I use gluten free pasta. It has a better taste, texture and holds together better too. The secret is to not over cook the noodles or they get sticky and kind of gluey. Firm but cooked, not too al dente and you will have the perfect noodle.

So many of the really good gluten free pastas are coming from Italy. There’s no reason any more to have GF pasta with a gritty texture or one that tastes like you are gnawing on a cardboard box. No sauce is going to hide that and it’s a cruel thing to do to a great sauce! The combo of rice and corn types of pastas have a good texture, with a nice chew to it. Some of my personal favorites are: Barilla, DeBoles and DeLallo. Do a blind pasta test with your favorite Italian and see if they don’t say Mangia! I like this pasta!

Asian Veggie Noodle Salad 

Salad Ingredients

Vibrant ingredients and gluten free to boot! Healthy, full of flavor and ready in a snap! Everyone will will be asking for your recipe!

Pasta Ice Bath

In a medium stock pot, boil water, add salt and cook noodles. When finished, place noodles in an ice water bath. Swirl to cool. Drain and set aside.

Asian Dressing

In a medium bowl combine, sesame oil, rice vinegar, soy sauce, sambal, hoisin, lime zest and juice and extra-virgin olive oil.

Toss noodles in dressing

Add the dressing to the noodles and toss until thoroughly coated in dressing. This will allow the noodles to absorb the flavors of the dressing while you chop the veggies.

Blanch asparagus

Cut and blanch asparagus in boiling water about 1 to 2 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain and pat dry with paper towels.

Chop veggies

Chop the rest of the veggies. Different size cuts, angles and colors add so much eye appeal to any salad. Have fun with your shapes but consider diagonal cuts. For me, they have an Asian feel and reveal more of the vegetable.

Toss veggies and noodles

Then combine prepared vegetables and noodles and toss to coat everything in the dressing.

Chill until ready to serve.

Garnish with sesame seeds and peanuts.

Asian Veggie Noodle Salad
Serves 10
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
266 calories
35 g
0 g
12 g
8 g
2 g
144 g
400 g
4 g
0 g
9 g
Nutrition Facts
Serving Size
144g
Servings
10
Amount Per Serving
Calories 266
Calories from Fat 100
% Daily Value *
Total Fat 12g
18%
Saturated Fat 2g
8%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 0mg
0%
Sodium 400mg
17%
Total Carbohydrates 35g
12%
Dietary Fiber 4g
16%
Sugars 4g
Protein 8g
Vitamin A
55%
Vitamin C
53%
Calcium
7%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 – 12 oz. package spaghetti noodles (I use DeLallo Gluten Free corn & rice noodles)
  2. 1 teaspoon sesame oil
  3. 2 tablespoons rice wine vinegar
  4. 1/4 cup soy sauce (use Tamari if going GF)
  5. 1 tablespoon Sambal Oelek (chili sauce)
  6. 1 tablespoon hoisin sauce
  7. 3 Mexican limes, zested and juiced
  8. 1/3 cup extra-virgin olive oil
  9. 2 carrots, shredded
  10. 10-12 asparagus spears, blanched and thinly sliced on diagonal
  11. 3 green onions, thinly sliced
  12. 1 cup thinly sliced Napa cabbage
  13. 1 red bell pepper, thinly sliced or julienned
  14. 1 cup snap peas, diagonal cut
  15. 1/3 cup minced fresh cilantro leaves
  16. 3 tablespoons sesame seeds, toasted, for garnish (optional)
  17. 4 tablespoons unsalted peanuts, for garnish (optional)
Instructions
  1. In a medium stock pot, boil water, add salt and cook noodles. When finished, place noodles in an ice water bath. Swirl to cool. Drain and set aside.
  2. In a medium bowl combine, sesame oil, rice vinegar, soy sauce, sambal, hoisin, lime zest and juice and extra-virgin olive oil.
  3. Add the dressing to the noodles and toss until thoroughly coated in dressing. This will allow the noodles to absorb the flavors of the dressing while you chop the veggies.
  4. Blanch asparagus in boiling water about 1 to 2 minutes or until crisp-tender; drain.
  5. Plunge into ice water to stop the cooking process; drain and pat dry with paper towels.
  6. Chop the rest of the veggies. Different size cuts, angles and colors add so much eye appeal to any salad. Have fun with your shapes but consider diagonal cuts. For me, they have an Asian feel and reveal more of the vegetable.
  7. Then combine prepared vegetables and noodles and toss to coat everything in the dressing.
  8. Chill until ready to serve.
  9. Garnish with sesame seeds and peanuts.
beta
calories
266
fat
12g
protein
8g
carbs
35g
more
Life of the Party Always! http://lifeofthepartyalways.com/
 

2 Comments

  1. David says:

    I’m very fortunate to be a member of the recipe testing division for LOTPA. I can attest to having tried this salad on a couple of occasions and it really is quite good; fresh, crisp and tangy. Not only that, but it holds up well in case you want to make a bigger batch to serve later. It’s probably very healthy too and that’s an added bonus.

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