Weather: 75 degrees and dark (on location in Northern California)
What I’m listening to: crickets chirping, fan blowing
If you’re looking for a new fresh and fabulous pasta salad for 4th of July or a summer barbecue or picnic, try this refreshing option. It’s absolutely packed full of flavor from soaking the noodles in a dressing of soy, honey, sesame, and spicy red pepper flakes. Just before serving you toss in some crisp red bell pepper, some crunchy, salty peanuts, and some fresh green onions and cilantro.
This salad is easily doubled or tripled to serve a large crowd and it makes a vibrant, colorful presentation that is just as delicious as it looks. All your friends will be asking for the recipe.
Cold Asian Noodle Salad
Adapted from [Simply Recipes|http://www.simplyrecipes.com/recipes/sesame_and_cilantro_vermicelli_salad/]
Yields: 4 to 8 servings
- For the Honey Soy Dressing:
- 1/4 cup canola oil
- 1T sesame oil (or more, your preference)
- 1/2t red pepper flakes
- 3T honey
- 2T soy sauce
- For the Salad:
- 8 oz of thin spaghetti
- 1/2c cilantro, chopped
- 1/4c peanuts, chopped
- 1/4c green onions, sliced
- 1/4c red bell pepper, thinly sliced
- 1T toasted sesame seeds
Break uncooked spaghetti into thirds before dropping it into salted boiling water. Cook according to package directions. Drain.
Meanwhile, in a microwave-safe dish, heat the canola oil, sesame oil, and red pepper flakes together in the microwave for 60-90 seconds to heat through. Whisk in the honey and soy sauce.
Add the drained spaghetti to a serving bowl. Pour dressing over hot noodles and toss to combine. Cover and refrigerate at least two hours, up to several hours, until chilled thoroughly and until the noodles have absorbed the flavors of the dressing. Just before serving, add cilantro, peanuts, green onions, bell pepper, and sesame seeds. Toss to combine and serve.