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