Asian Noodle Salad

Name: Asian Noodle Salad
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Asian
Ingredients: 150 grams Baby Spinach (about 1/2 a bag); 473 milliliters bean sprouts (or one small bag); 59 milliliters brown sugar (Ive left out the sugar altogether and its just as yummy, in my opinion); 118 milliliters cashew nuts, roasted; 59 milliliters cilantro, you can do as much as you like though; 3 Tbsps fresh ginger, chopped (Ive also used the powder, but fresh does taste better); 2 garlic cloves, chopped; 3 green onions, sliced; 1 lime, juice of; 375 grams linguine, cooked, rinsed, and cooled (Ive used whole wheat and its good too.); 1 heads napa cabbage, sliced; 118 milliliters olive oil; 1 orange bell pepper, sliced thin; 1 heads purple cabbage, sliced; 1 red bell pepper, sliced thin; 2 Tbsps sesame oil; 6 Tbsps soy sauce; 59 milliliters sunflower seeds; 1 yellow bell pepper, sliced thin

Asian Noodle Salad is a vegan main course. One portion of this dish contains approximately 17g of protein, 32g of fat, and a total of 633 calories. This recipe serves 6. If you have baby spinach, ginger, linguine, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Mix together salad ingredients. I don't usually measure, I just keep add as much as I want of each ingredient until it looks like the picture.Put dressing ingredients in a jar. Shake well and pour over salad. You can also add jalapenos to the dressing if you like it spicy.

Ingredients you will need

Jalapeno Pepper

Shake

Mix with tongs or hands and serve in a large pasta bowl. I always use my hands to mix this. It's so much easier.As a side salad it probably serves more like 8 - 1

Ingredients you will need

Pasta

Equipment you will use

Tongs

Bowl

But if this is all you're eating then it will serve 4 - 6.

Equipment

Tongs

Bowl

Ingredients

Servings:

150grams

Baby Spinach (about 1/2 a bag)473milliliters

bean sprouts (or one small bag)59milliliters

brown sugar (I've left out the sugar altogether and it's just as yummy, in my opinion)118milliliters

cashew nuts, roasted 59milliliters

cilantro, you can do as much as you like though 3Tbsps

fresh ginger, chopped (I've also used the powder, but fresh does taste better)2

garlic cloves, chopped 3

green onions, sliced 1

lime, juice of 375grams

linguine, cooked, rinsed, and cooled (I've used whole wheat and it's good too.)1heads

napa cabbage, sliced 118milliliters

olive oil 1

orange bell pepper, sliced thin 1heads

purple cabbage, sliced 1

red bell pepper, sliced thin 2Tbsps

sesame oil 6Tbsps

soy sauce 59milliliters

sunflower seeds 1

yellow bell pepper, sliced thin

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is De Morgenzon Reserve Chenin Blanc. It has 4.2 out of 5 stars and a bottle costs about 34 dollars.