Wednesday, July 2, 2008

Asian noodle salad, Pioneer Woman style

Last night for dinner we had this yummy Asian noodle salad. It was really delicious. I used Udon noodles rather than linguine because I didn't have any. I think it was probrably better with the Udon (a little more authentic?).
Here is the recipe...the best part is that you only have to cook the noodles. Nice cool dinner.

Asian Noodle Salad

adapted from Jamie Oliver, from The Pioneer Woman blog.

Download Printable Recipe: Asian Noodle Salad


1 packages linguine noodles, cooked, rinsed, and cooled

1/2 to 1 head sliced Napa cabbage
1/2 to 1 head sliced purple cabbage
1/2 to 1 bag baby spinach
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 orange bell pepper, sliced thin (if available)
1 small bag bean sprouts (also called “mung bean sprouts”)
3 sliced scallions
3 peeled, sliced cucumbers (I didn’t have a cucumber for the photos above, but they’re yummy in the salad)
LOTS of chopped cilantro—up to one bunch
1 can whole cashews, lightly toasted in skillet (again, I didn’t have them for the photos, but have used them before and they’re…sublime.)


Juice of 1 lime
8 tablespoons olive oil
2 tablespoons sesame oil
6 tablespoons soy sauce
1/3 cup brown sugar
3 tablespoons fresh ginger, chopped
2 cloves chopped garlic
2 hot peppers or jalapenos, chopped
More chopped cilantro—LOTS

Mix together salad ingredients. Whisk together dressing ingredients and pour over salad. Mix with tongs or hands and serve on platter.
*Dressing keeps up to three days before serving, WITHOUT cilantro.


Old Warrior said...

This was our July 4th dinner-with hand-cranked ice cream, brownies and fruit. Good eatin'!

Mamma Letty said...

umm... sounds tasty!

Jen said...

this looks awesome. i'm a big cilantro fan, so the more the merrier!

Traci said...

Hey- I need your address, so I can send you your "Pay It Forward" package!!! E-mail it to me at

Beth said...


I loved the glasses. I can just imagine 15-20 years ago! AHH, the good ol' days!