Description
This is a quick and easy, spicy and nutty cold Asian noodle salad your whole family will love! Perfect for a barbecue or as a light lunch or dinner + ready in just 15 minutes!
Ingredients
Units
Scale
- 200 grams pasta or other egg noodles
- 1/2 English cucumber, peeled, seeds removed and chopped into stick (julienned)
- 1 cup bean sprouts
- 2 teaspoons sesame oil
- 2 tablespoons chopped cilantro (optional)
Dressing
- 1 or 2 dried red chili, finely chopped
- 1 1/2 teaspoon sugar
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons chili oil or toasted sesame oil
- 3 cloves garlic, minced
- Salt, to taste
Instructions
Dressing
- Put all the ingredients in a bowl and mix well. Set aside.
Salad
- Bring a pot of water to boil and cook the noodles according to the instructions on the package. Drain, rinse under cold water and drain well.
- Transfer noodles to a large bowl and add cucumber, bean sprouts and dressing.
- Toss well, season with salt and serve.
Notes
Save this noodle salad in a storage container and refrigerate for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 292
- Sugar: 4.6g
- Sodium: 222mg
- Fat: 9.9g
- Saturated Fat: 1.4g
- Unsaturated Fat: 4.1g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2.2g
- Protein: 8.1g
- Cholesterol: 0mg
