The Pioneer Woman’s Asian Noodle Salad is a long-time favorite in our home. And somehow yesterday, I had it together enough to take a list to the grocery before picking Oliver up from school AND miss Hazel afforded me a bit of time in the kitchen this morning for chop-chop-chopping.
This doesn’t always happen. So it’s a good day.
Cilantro is always a good sign that it’s going to be a good day.
When you chop a massive amount of multi-colored veggies, don’t you feel just a little like super woman?
Like, chopping gorgeous vegetables makes it okay that while you’re chopping, your 2-year-old is munching on [baked!] cheesy Ruffles.
It does… right?
The good news is that at the end of all the cleaning and chopping and tossing, you have a massive amount of Asian Noodle Salad for your family to nosh on for the next several days. And served with lasagna for dinner tonight, I’m pretty sure (if I can get Oliver to eat it), that kid of mine will grow a full inch with this as his fuel.
Or at least have a bunch of happy energy.
Which will come in handy since I suddenly have a sink full of dishes and my happy chopping time is officially over.
Happy Tuesday, loves! I’m including a copy of the recipe below for quick-reference.
SALAD INGREDIENTS:
- 1 package Linguine Noodles, Cooked, Rinsed, And Cooled
- 1/2 head Sliced Napa Cabbage, Or More To Taste
- 1/2 head Sliced Purple Cabbage, Or More To Taste
- 1/2 bag Baby Spinach, Or More To Taste
- 1 whole Red Bell Pepper, Sliced Thin
- 1 whole Yellow Bell Pepper, Sliced Thin
- 1 whole Orange Bell Pepper, Thinly Sliced
- 1 bag Bean Sprouts (also Called Mung Bean Sprouts)
- Chopped Cilantro, Up To 1 Bunch, To Taste
- 3 whole Scallions, Sliced
- 3 whole Cucumbers Peeled And Sliced
- 1 can (about 10 Oz.) Whole Cashews, Lightly Toasted In Skillet (I skip the cashews…)
DRESSING:
- 1 whole Lime, Juiced
- 8 Tablespoons Olive Oil
- 8 Tablespoons Soy Sauce
- 2 Tablespoons (up To 3 Tablespoons) Sesame Oil
- 1/3 cup Brown Sugar
- 3 Tablespoons Fresh Ginger Chopped
- 2 cloves Garlic, Chopped
- 2 whole Hot Peppers Or Jalapeños, Chopped
- Chopped Cilantro
DIRECTIONS:
Mix salad ingredients together. Whisk dressing ingredients together and pour over salad. Mix with tongs or hands and serve on a platter.
Note: dressing keeps for up to three days before serving, without cilantro.
um, totally drooling. the colorful veggies are gorg!
Fun post and yummy recipe, but the thing that really caught my attention? The Mrs Meyers soap dispenser on your sink- totally cracked me up- I mean yes, it’s good soap, but you HAVE to have that. Made me laugh, perheps I’m just waaay too tired tonight.
Haha- yes, we’re fans. Would be much cooler if the spelling was the same ;)
Do you mind sharing the name brand of your kitchen faucet? We are building a house and I am torn between the industrial style and the bridge style. Thanks so much.
Hey Jayme! The brand is Glacier Bay, I think. Ryan just installed it last weekend. Unfortunately, because it’s a “1 or 3 hole” mount, and we just have a flimsy stainless sink, the height of the faucet makes it not super stable. (You almost need all three holes to be used to stabilize it). We’re thinking we may have to switch it out :(
That said, if you’ve got an undermount sink and you’re installing directly onto Granite or butcher block or something super solid, it’s perfect! :)
Raechel, thanks for your input! I will have to check that one out. Too bad it isn’t going to work out for you – it looks good! Thanks, again. Take care.
Does “two whole peppers” make it hothothot? I’m a wuss.
You know, I honestly didn’t notice them in there. I used jalapeños. And actually, I chopped them up and dumped them right in among the veggies instead of sticking them in the dressing. Ah well.
I will tell you, unless you have an army to feed (and you do!), this is almost to much food! I used my biggest biggest kitchen mixing bowl and it was tricky to toss because it was so full. (Works nicely to drop Tupperwares full of love-veggie-extravaganza off at the homes of people I love though!)
Um that looks so good… Mmmm. Can I come over? ;)
When I read the title of this I thought you were going to make a reference to Vegemite (weird Australian savoury toast/sandwich spread) and got really excited! Then I realised you were making a reference to veges being mighty. Ha :)