Thursday, July 14, 2011

Asian Noodle Salad

I've shown this before but I thought it was worth posting it again. Chef Guy Fieri made this recipe and it went viral. And no wonder. It is fantastic.

BTW..remember a while ago I showed you that Worcestershire Sauce introduced a new THICK sauce?

Look who else has done the same thing!

Both of these products are great! I love having them in a thick form.

Back to the salad. Thinly slice a red pepper, a green pepper, a poblano pepper and a yellow pepper. Add 1/2 bag of fresh spinach, a bag of bean sprouts and a thinly sliced vidalia onion. While you are prepping the veggies, cook a box of linguine until al dente. Drain it and rinse it with cold water.

Thinly slice 1/2 head of read cabbage and a whole head of napa cabbage.

Squeeze the juice of 2 limes into a bowl.

Add 3 tablespoons of olive oil and 3 tablespoons of sesame oil. The sesame oil is very important to this recipe so do not skip it.

Add 1/4 cup of soy sauce.

Add about 4 diced garlic cloves and 4 tablespoons of grated fresh ginger.

Add 2 teaspoons of fish sauce.

Finally, add 4 tablespoons of brown sugar and whisk the sauce until everything is combined.

Add some thinly sliced cucumbers and a bunch of chopped cilantro.

Mix the linguine with the veggies. Then pour the sauce over everything.

Let it sit for awhile until the veggies start to soften. Just like cole slaw, this will wilt down.

Toss it again just before serving to combine the ingredients with the juice on the bottom.

This is addictive.

And a great way to get a lot of vegetables into people.