I’m doing a lot more riding these days. The Black Mountain marathon (that I was totally not ready for) caused a little more damage to my body than I realized and I’m sooo tired of being injured. So, biking it is!! The thing about biking versus running for me is that biking makes me hungry.
All. The. Time.
It’s also more time consuming which means I’m getting back in the habit of doing large batch cooking. And when I say large batch cooking, I’m not talking about grilled chicken and rice. I’m talking about real food like this asian vegetable noodle salad.
Have you ever picked up one of the pre-made Asian salads at Whole Foods or Trader Joes and always wanted to make it yourself? Well, sans the swimming in oil thing? This is it! Well, at least close to it :). The ones I’ve had only have some carrots and green onions mixed into the sea of sesame oil and pasta. I mean it has a really great flavor but I need more veggies, more nutrition, more flavor.
When deciding what veggies to use I just went with what I use in fried rice or any other stir-fry recipe. Onion, bell peppers, carrots and broccoli. I sautéed them I like I would for those recipes, but more al dente since I was going to be eating on this pasta salad for a few days.
Veggies will get soggy the longer they sit.
You can use whatever vegetables that you want. I think that some portobello mushrooms would be good too. It would definitely make it heartier. When I first made it, we ate it warm. But let me tell you how good it is cold! Way better in my opinion. I had tried making it hot again in a skillet with an egg and it lost some of the punch of flavor. Still good, but not quite as good Does that make sense? I hope so because it makes total sense to me :). Think about it though… I healthy, real food, recovery meal that only requires opening the fridge. You seriously have no excuse to not be eating real food with this Asian veggie noodle salad.
As I always say with my recipes, taste, season, taste – make it your own and enjoy!
Related Recipe: Vietnamese Rice Noodle Salad with Grilled Lemongrass Chicken
Asian Veggie Noodle Salad
- 1 box of spaghetti
- 1 head of broccoli
- 1 large red bell pepper
- 1 red onion
- 1.5 cups of julienned carrots (the ones from the bag)
- 1 tablespoon olive oil
- 1 bunch of scallions
- 1 bunch of cilantro
- 1/2 cup chopped peanuts
- 2 tablespoons peanut butter
- 1/4 cup toasted sesame oil
- 1 tablespoon peanut oil or olive oil
- 2 tablespoons soy sauce
- 3-4 tablespoons rice wine vinegar
- 1-2 tablespoons sugar (depends on your taste - I like one)
- 2-3 tablespoons sirarcha
- Bring a large pot of water to a boil. Salt and add in the pasta. Cook until al dente. Maybe 8-10 minutes. Drain and toss with a touch of oil to keep from sticking.
- While the water is boiling and pasta is cooking, start on the veggies by slicing the onion, bell pepper, broccoli and scallions. (set scallion to the side because those won't get cooked.
- Heat a large sauté pan to high with some olive oil or peanut oil. Once smoking hot, start sautéing in batches. It's a lot of veggies. You do want to season them with a pinch of salt.
- Once the veggies are finished and set aside, start making the sauce by combining all of the ingredients. Don't taste. Mix together the sauce, pasta, veggies, peanuts, chopped cilantro and scallions.
- Now taste. This is when you can add more sesame oil if you like or maybe soy sauce or rice wine vinegar. Just remember that the taste will get a bit stronger the longer it sits.
Balanced, High Fiber, Vegan, Vegetarian, Pescatarian, Dairy Free, Egg Free, Tree Nut Free, Fish Free, Shellfish Free, Pork Free, Red Meat Free, Alcohol Free, No Sugar Added, Kosher