This recipe is inspired by some “Asian” noodle salad from a local market’s prepared food section. I grab it when I swing by for their house-made frozen cod cakes. I did the online search for “Asian” noodle salad, mixed and matched a few things and came up with this.
It seemed to go over well and the leftovers were as good, if not a bit better, after a couple of days rest in the fridge.
Prep time: 10 minutes
Total time: 90 minutes
- 2 limes, zested and juiced
- 1/2 cup soy sauce
- 2 Tbsp. rice vinegar
- 3 tablespoon toasted sesame oil plus some to drizzle prior to serving
- 2 Tbsp. brown sugar
- 2 tsp. sambal oelek
- 2 garlic cloves, minced
- 1 Tbsp. grated peeled fresh ginger
- 1 1/2 lb thin linguine
- 1 cup coarsely shredded carrot (I used Ginger Carrots)
- 6 radishes, halved and thinly sliced
- 1 red bell pepper, finely diced
- 6 scallions, cut crosswise into thirds and thinly sliced lengthwise
- 4 tablespoons sesame seeds, toasted
- Combine first 8 ingredients in a shaker jar or bowl. Shake or whisk until the sugar dissolves. Set aside.
- Cook the pasta according to the instructions on the box. Drain the past and then cool it under running cold water. Transfer to a large bowl.
- Toss dressing with the pasta until well coated. There will likely be a puddle at the bottom of the bowl; don’t sweat it. Add the carrots radishes and pepper. Toss to distribute. Cover and refrigerate for an hour (or up to 6 hours). Give the noodles a toss every 30 minutes or so.
- Give the noodles a final toss. Drizzle with some additional toasted sesame oil, say about 1 tablespoon. Scatter the scallions and sesame seeds over the top and serve.
Sambal oelek is a spicy Southeast Asian chile sauce made from hot red chile peppers, salt and often vinegar. My megamart carries Huy Fong brand.
If you don’t need a vegetarian dish try adding a teaspoon of fish sauce when preparing the sauce in the first step.
Add or replace vegetables to your hearts content.
Tongs seem to work best for grabbing a portion of the noodle salad.