Yes, we do realize that it’s December and that we’re posting a warm weather recipe. Do forgive us and bookmark it for another day! This Asian noodle salad was the perfect accompaniment to our Asian grilled pork chops. It’s also great on its own or with some chicken added in for a simple dinner.
Cold Asian Noodle Salad
Source: Adapted from the Barefoot Contessa
1/2 pound thin spaghetti
1/2 pound broccoli, washed and cut into bite-sized florets
1/2 cup vegetable oil
1/4 cup rice wine vinegar
1/3 cup soy sauce
3 tablespoons dark sesame oil
1 tablespoon honey
2 garlic cloves, minced
1 teaspoon grated fresh ginger
3 tablespoons toasted white sesame seeds, divided
1/2 cup smooth peanut butter
2 carrots, shredded
4 scallions (with and green parts), sliced diagonally
3 tablespoons chopped fresh parsley leaves
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain and set aside.
Meanwhile, bring another large pot of salted water to a boil, add the broccoli, return to a boil, and cook for 3 to 5 minutes, until crisp-tender. Lift the broccoli florets from the water with a slotted spoon and immerse them in a bowl of ice water. Drain.
For the dressing, whisk together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, 2 tablespoons sesame seeds and peanut butter in a medium bowl.
Combine the spaghetti, broccoli, carrots, and scallions in a large bowl. Pour the dressing over the spaghetti mixture. Add the remaining 1 tablespoon of sesame seeds and the parsley and toss together.