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Asian Noodle Salad

Stove-TopVegetarian
Time :30 minutes
Yield :4 servings
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Asian Noodle Salad offers vibrant colors and diverse textures, enhanced by a sesame ginger dressing and a hint of citrus sweetness.
Asian Noodle Salad brings a colorful symphony to your plate. Crisp bell peppers, vibrant broccoli, and sugar snap peas mingle with tender noodles, crafting a medley that’s as pleasing to the eye as it is to the taste buds. The sesame ginger dressing ties everything together with a hint of warmth and a kick of zest, while a sprinkle of toasted slivered almonds adds a satisfying crunch. There’s a gentle sweetness from mandarin orange segments, offering a delightful contrast to the savory soy sauce.
Each bite of this salad is a textural delight, where the crunch of fresh vegetables meets the silkiness of noodles. Tossing the noodles and vegetables thoroughly ensures every strand and slice is coated, enriching the flavor throughout. This dish not only sings with flavor but also whispers with aroma, where sesame oil and fresh cilantro provide an inviting fragrance.
Perfect for sharing, its vibrant colors and diverse textures make it an ideal dish for gatherings. Older adults often appreciate its combination of flavors, easy preparation, and the chance to incorporate more veggies into meals. Enjoy this salad as a main dish or pair it with light proteins; its versatility makes it adaptable, refreshing, and always satisfying.

Ingredients

  • 8 ounces linguine or spaghetti cooked and cooled
  • 1 red bell pepper sliced
  • 1 cup broccoli florets cut small
  • 1 cup sugar snap peas sliced diagonally
  • 1/2 cup carrots julienned
  • 1 cup bean sprouts
  • 1 cup sesame ginger dressing homemade or store bought
  • 2 teaspoons soy sauce
  • 1 teaspoon sesame oil
  • 2 tablespoons cilantro chopped, divided
  • 2 tablespoons almonds slivered and toasted, divided
  • 2 green onions sliced, divided
  • 1 cup mandarin orange segments drained
  • 1 teaspoon sesame seeds for garnish

Directions

  • In a bowl, place the pasta, the red bell pepper, the broccoli, the snap peas, the carrots, and the bean sprouts.
  • Add the sesame ginger dressing, the soy sauce, and the sesame oil to the salad mixture and toss well to combine.
  • Mix 3/4 of the cilantro, 3/4 of the almonds, and 3/4 of the green onions into the salad.
  • Top the salad with the orange segments, the sesame seeds, the remaining cilantro, the remaining almonds, and the remaining green onions.
  • Serve.
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