Friday, October 11, 2013

Asian Noodle Salad

I got this recipe from The Pioneer Woman. She really does have the best recipes! I actually made this two weeks in a row and it lasted 3-4 days each week. Needless to say it makes quite a bit for only 2 people even having adapted it.  This is a great recipe with all the fresh ingredients and I added chicken to make it a full meal.
Asian Noodle Salad
adapted from The Pioneer Woman (see her website for better pictures and step by step guide)

Salad Ingredients:
Linguine Noodles cooked, rinsed and cooled (I used 1/2 a box for 2 people)
1/2 head sliced napa cabbage
1/2 head sliced purple cabbage
1/2 bag baby spinach
1 whole red bell pepper, sliced thin
1 whole yellow bell pepper, sliced thin
1 whole orange bell pepper, sliced thin
chopped cilantro
3 whole scallions, sliced
1 cucumber peeled and sliced
couple handfuls of chopped (crushed) cashews
3-4 chicken breasts

Dressing Ingredients:
1 whole lime, juiced
8 Tbsp olive oil
8 Tbsp soy sauce
2 Tbsp sesame oil
1/3 cup brown sugar
3 Tbsp fresh chopped ginger
2 cloves of garlic chopped
2 whole jalapenos, chopped
chopped cilantro

Prepare linguine as directed on the box. Cut chicken into small chunks and cook in skillet using olive oil, sesame oil and soy sauce until cooked through. Let cool.

Mix salad ingredients together, adding chicken and linguine.

Whisk salad dressing ingredients together.

Toss only the amount you are serving with the dressing. Save the rest for leftovers. The salad does not keep as well with the dressing added to it.


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