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Rainbow Noodles with Tangy Asian Dressing

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 servings
Calories 600
A vibrant and flavorful noodle dish tossed with fresh vegetables and a tangy dressing.

Ingredients

Dressing

  • 120 ml avocado oil
  • 80 ml low-sodium soy sauce
  • 45 g hoisin sauce
  • 45 g brown sugar
  • 5 cm ginger, finely grated
  • 2 cloves garlic, grated
  • 1 unit lime zest
  • 60 ml lime juice
  • 7.5 ml chili crisp
  • 227 g thin spaghetti

Vegetables

  • 1 bunch tuscan kale, ribs removed and thinly sliced
  • 1 unit english cucumber, sliced in half moons
  • 2 medium julienned carrots
  • 1 unit red bell pepper, thinly sliced
  • 2 cups purple cabbage, thinly shredded
  • 1 cup shelled edamame
  • 2 cups fresh herbs- mint, basil, cilantro, green onions
  • 150 g roasted cashews, roughly chopped

Instructions 

  • In a salad shaker or mason jar, whisk or vigorously shake together all of the dressing ingredients.
  • Bring a large pot of salted water to a boil. Cook spaghetti according to package directions. While the pasta is cooking, chop the veggies, herbs and cashews.
  • Drain pasta and place in a large bowl. Toss the noodles immediately with about a fourth of the dressing and the kale, letting the warm noodles soften the kale a little.
  • When the noodles are slightly cooled, add the cucumber, carrots, bell pepper, cabbage, edamame, fresh herbs and more dressing, tossing until well combined.
  • Fold in the cashews and serve at room temperature with another little drizzle of dressing and sprinkle of herbs.

Notes

For extra flavor, let the salad sit for a few minutes before serving.
Calories: 600kcal
Cost: $15.00
Course: Main Course
Cuisine: Asian
Keyword: Noodles