Mother told me about seeing the Pioneer Woman’s Asian Noodle Salad somewhere earlier in the week and I really couldn’t get it out of my mind. So, with no better dinner plans, we headed to the store for the ingredients. It’s pretty expensive and time consuming to make (I do have leftovers of all of the sauces) but it is absolutely delicious, FULL of yummy and healthy veggies, and serves a ton. There so much of it, in fact, that I had to get really creative on finding a bowl large enough to mix it up in! We ended up washing out a bucket I had from the Dollar Tree to use as a mixing bowl.
Asian Noodle Salad by Pioneer Woman
8 ounces thin spaghetti
One 8-ounce bag julienne/fine-cut carrots (about 1 1/2 cups)
One 6-ounce bag baby sweet peppers, seeded and sliced thinly into rings (about 1 cup)
One 4-ounce bag bean sprouts (about 1 cup)
3 English cucumbers, peeled and sliced
3 scallions, sliced
Up to 1 bunch fresh cilantro, chopped
1/2 head or more napa cabbage, sliced
1/2 head or more purple cabbage, sliced
1/2 bunch kale, leaves torn off the stalks and shredded
2 cups peanuts, chopped
Chopped/shredded cooked chicken (optional)
1/2 cup olive oil
1/3 cup low-sodium soy sauce
1/4 cup oyster sauce
1/4 cup rice wine vinegar
1/4 cup brown sugar
3 tablespoons chopped fresh ginger
2 tablespoons sesame oil
2 to 3 cloves garlic, chopped
For the salad: Bring a pot of water to a boil. Cook the spaghetti to al dente according to the package directions. Drain, rinse and let cool.
Mix together the cooked spaghetti, carrots, peppers, bean sprouts, cucumbers, scallions, cilantro, napa cabbage, purple cabbage and kale. Add the peanuts and toss together.
For the dressing: Whisk together the olive oil, soy sauce, oyster sauce, rice wine vinegar, brown sugar, ginger, sesame oil and garlic in a medium bowl.
Pour the dressing over the salad and mix together with tongs or your hands. If the salad seems a little dry, just mix up a little more of the wet ingredients of the dressing and throw it in. It’s a very organic process.
Transfer to a large platter and serve.
We added the chicken (just shredded a rotisserie because they were on sale) to make it more of a main course. The boys cleaned their boys AND had seconds. There’s plenty left for lunch as well. We will definitely be adding this one to the rotation!!!