ASIAN NOODLE SALAD

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Asian Noodle Salad image

I found this recipe online and have made it several times. It is a big hit. I tripled it the first time I made it, so I had to adjust all the recipe measurements to taste.

Provided by Cathy17

Categories     Asian

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12

1/4 cup soy sauce
1/4 cup seasoned rice vinegar
4 tablespoons sesame oil
2 teaspoons hot red pepper flakes (to taste for your spicy level)
2 garlic cloves, minced
2 teaspoons grated peeled fresh ginger
3/4 lb thin linguine
1 cup coarsely shredded carrot
1 red pepper, sliced
1 green pepper, sliced
3 scallions or 3 green onions, cut crosswise into thirds and thinly sliced lengthwise
1/4 cup sesame seeds, toasted

Steps:

  • Stir together soy sauce, vinegar, oil, red pepper flakes, garlic, and ginger.
  • Cook linguine in a large pot of boiling salted water until just tender, then drain in a colander and rinse under cold water until cool.
  • Toss with dressing, carrot, scallions, red pepper, green pepper and sesame seeds in a large bowl.
  • Cooks' note: Toast seeds in a dry heavy skillet over moderate heat, stirring until fragrant and a shade or two darker or toast in a shallow baking pan in a oven, 5 to 10 minutes.
  • Do the night before to allow the salad to marinate.
  • Store in a plastic container in the fridge and shake it occasionally to coat the entire salad.
  • Some of the measurements should be adjusted to taste if you double or triple it (i.e., those who don't like the salty taste of soy sauce should decrease it).
  • This is awesome and it is a real party and/or BBQ hit.

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