Cold Asian Noodle Salad

During the summer I work a wonderful 4 tens schedule where I get Fridays off.  For those 8 weeks Fridays become Sister Pool Days.  We eat good food, float, talk, have some DRANKS, float, and talk a little more.  Oh, and more dranks too.

We try to have food that isn't supper labor intensive.  We would rather spend our time doing the things listed above than be tied down in the kitchen.  Extra bonus points if the food is refreshing in the sweltering heat of Phoenix. This Cold Asian Noddle salad hits all the points.  It's cool, refreshing, flavorful, and can be made completely ahead of time.  I came with the salad made earlier that morning and we paired it with some spring rolls and dumplings from Trader Joes that could be thrown in the air fryer.  Super easy.

My recipe makes a BUTT LOAD, but in a good way.  It was perfect for feeding a crowd and still having some leftovers.  All the veggies in it really bump it up volume wise. If you don't want quite so much the recipe can easily be halved.  

It's also a great way to work in a bunch of beautiful vegetables into your diet.  I'm always happy when a recipe incorporates vegetables that are incredibly delicious and it doesn't feel like "work" to get them in.  This recipe has at least 15 cups of vegetables in it yet somehow feels like a treat when you eat it.  (Noodles will do that for ya) Check out this picture of the veggies as I was prepping and how pretty they are.  And that's even before I chopped the cilantro and green onions.

I used spaghetti noodles because it's cheap and accessible. But by all means, if you have access to an asian noodle that you prefer than go for it!

Soy sauce brands seem to vary in their saltiness to me, so I suggest you wait to salt to taste until after you combine everything together.  I ended up adding an extra tablespoon of kosher salt to mine which may SEEM like a lot, but remember, this is A LOT of veggies and a whole pound of noodles too.  Lots of things to season.  But adjust it to your taste and enjoy!

Cold Asian Noodle Salad

1 pound spaghetti (or other thin noodle) cooked and cooled

3 cups shredded napa cabbage

3 cups shredded red cabbage

3 cups shredded carrots

2 sweet bell pepper, cut into matchsticks

2 cups shelled edamame

2 cups sliced green onion

2 bunches of cilantro, finely chopped

Sesame seeds, chopped peanuts, or chopped cashews to garnish (optional)

Dressing

3/4 cup neutral oil (light olive oil, vegetable, canola)

3/4 cup soy sauce 

3/4 cup rice vinegar

3 garlic cloves finely minced (or 3 tsp. granulated garlic)

8 tsp. toasted sesame oil (2 TB. plus 2 tsp.)

1 tsp. red pepper flake

Kosher salt to taste (I added a tablespoon)

Carefully toss the vegetables and noodles together.  Add all the dressing ingredients into a jar, cover with the lid and shake to combine well (or use an immersion blender or food processor) Pour dressing over noodle and vegetables and toss lightly to coat in the dressing. Add salt to taste if needed (some soy sauces are saltier than others.  I added a tablespoon) Garnish with peanuts, sesame seeds, or cashews when plating.