Asian Noodle Salad

With asado season approaching, it’s always a good idear to have a few easy yet delicious side dishes up your sleeve.  Asian flavors + kilos of asado meat might not seem like a good combination to some, since Argies are accustomed to haute cuisine sides like the famed ensalada rusa or carrot and mayonnaise salad. This Asian style pasta salad never seems to disappoint: crunchy fresh vegetables and a flavor packed tangy dressing.

The good thing about this recipe is that it’s really difficult to F it up since it is served cold with almost entirely raw ingredients (other than the pasta).  If you know how to cut vegetables and mix things in a bowl, you can make this salad.

Start with finely chopping garlic, spicy red peppers, green onion and ginger.  Sesame oil (can be found in Barrio Chino), olive oil and soy sauce.  What is going to make good dressing different from bad dressing is the quality of the products.  A huge cheap ass myself, I learned it’s impossible to cut corners with this recipe. Why? Because local soy sauce tastes like sour urine (as opposed to sweet urine) and cheap olive oil isn’t made with real olives.  Splurge on the good shit: Kikkoman soy sauce and a nice, more expensive olive oil (imported Italian or high end local brand).

Mix all the ingredients in a bowl, with some sugar and lime.  Whisk it, cover it, fridge it, save it for later. The recipe calls for cilantro, but I think that herb is hell on earth so I didn’t include it.

Boil some pasta, I used linguine. Now start chopping! It’s nice when salads are colorful, hence the bright yellow, reds, purples and greens.  Slice up some peppers, cabbage, chop up some baby spinach, grab a handful of bean sprouts.  Many different vegetables would work with this salad, veggies that have a good crunchy consistency – I’d try shredded carrots and adding cucumbers and radish.

Throw this in a bowl with the pasta. Add dressing. Shake it up a bit.

Sprinkle with chopped toasted cashews, green onion and sesame seeds and serve cold.  You could also add some grilled chopped chicken to the mix also.

Recipe
Asian Noodle Salad
Pioneer Woman recipe adapted by Beeyonka, adapted by me.

Ingredients
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
3 whole Scallions, Sliced
1 bag Bean Sprouts
2 handfuls Chopped Cashews – Lightly Toasted
Chopped Chicken – OPTIONAL*
Chopped Cilantro, Up To 1 Bunch, To Taste – OPTIONAL*
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FOR THE 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 Jalapenos, Chopped
Chopped Cilantro – OPTIONAL

PREP INSTRUCTIONS
Cool and cool pasta. Chop vegetables. Mix dressing ingredients together, chill in fridge. Mix salad ingredients together. Whisk dressing and pour over salad. Mix with tongs or hands and serve.

Note: dressing keeps for up to three days before serving, without cilantro.

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