Asian Noodle Salad

Absolutely chalked full  of vegetables, and tossed with a super flavourful dressing. This salad keeps for a week in the fridge and makes an absolute tonne. It does not get soggy at all. The flavour actually deepens as it sits. Whole wheat pasta has about 10 grams of protein per serving making this salad filling and satisfying. It is a great acompanyment for grilled meat but is hearty enough to stand alone as a main dish salad.

Start by breaking the entire box of whole wheat pasta into half inch lengths. Cook the pasta in a large amount of salted water. Cook the pasta until it is soft. Drain the pasta.

While the pasta is cooking make the dressing. Combine all of the dressing ingredients into a blender jar and blend until the cilantro is pulverized.

Pour the dressing onto the warm cooked noodles. Toss to coat. Let the noodles and dressing sit at room temperature while you assemble the rest of the ingredients.

Julienne carrots, snap peas, red pepper, and radishes. I have also made this salad with julienned broccoli stalks or julienned jicama.
Use your discretion and add what you like. I would stick to firmer veggies like celery, 'wetter' veggies like tomatoes or cucumber would make the salad soggy.

Combine everything, mixing well. Put into a covered container and into the fridge. This salad gets better as it sits. Serve cold or at room temperature.




Watch me make it on Youtube




Dressing
1/4 cup oil
1/4 cup orange juice concentrate
1/4 cup soy sauce
1 teaspoon dry mustard
1 teaspoon ground ginger or 1 tablespoon fresh ginger finely minced
1 tablespoon sesame oil
1 tablespoon mild curry paste or 1 teaspoon mild curry powder
1/2 cup fresh cilantro
1 teaspoon sugar
1/4 teaspoon salt

The Salad
375 gram package whole wheat spaghetti broken into 1/2 inch lengths, cooked and drained
2 cups snow peas or sugar snap peas, julienned
2 cups carrots, julienned
2 cups red bell pepper, julienned
1/2 cup sliced green onions
1 cup julienned radish
1 cup julienned broccoli stalk or jicama(optional)