Wednesday, October 20, 2010

Asian Noodle Salad

I'm not a fan of cilantro, so when I make this again I will probably put in less. I added cooked chicken cubes (chilled) which made it a main dish. FYI-- the proportions listed make a VERY large salad!
Other than that, this one is DELISH!!!!!!!!!!!!

■1 package Linguine Noodles, Cooked, Rinsed, And Cooled
■½ heads Sliced Napa Cabbage, Or More To Taste
■½ heads Sliced Purple Cabbage, Or More To Taste
■½ bags 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
■1 whole Lime, Juiced
■8 Tablespoons Olive Oil
■8 Tablespoons Soy Sauce
■2 Tablespoons (up To 3 Tablespoons) Sesame Oil
■⅓ cups Brown Sugar
■3 Tablespoons Fresh Ginger Chopped
■2 cloves Garlic Chopped
■2 whole Hot Peppers Or Jalapenos, Chopped
■Chopped Cilantro

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