23 May, 2011  |   2 Comments

Pantry Asian Noodle Salad Recipe

This weekend we attended a friend’s outdoor barbecue.
I was in charge of bringing a side dish.
But I had no time to go to the store.

All of these ingredients were in my pantry. Inspired by the Barefoot Contessa’s Szechuan Noodle Salad Recipe, I put these ingredients together to make a noodley approximation.

16 oz package spaghetti noodles
1/4 cup ginger, minced
1/4 cup minced garlic
1/2 cup soy sauce
1/4 cup sherry
1/2 cup tahini
1/2 cup peanut butter
1/4 cup rice wine vinegar
1/2 cup vegetable oil
1/2 cup honey
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 teaspoon red pepper flakes

1 bunch (6 stalks) green onions
1 red pepper
1 yellow pepper
1/2 bunch cilantro, picked off the stem and chopped fine

Food processor or blender

Put 4 quarts of water to boil in a big pot. Add 1 tablespoon salt. Bring back to boil. Add 16 ounces of spaghetti noodles and boil for 12 minutes (or what it says on the package).

While you’re waiting for the water and spaghetti, make the dressing and cut the vegetables into bite sized pieces.

Get out the food processor or blender and add the garlic, ginger, soy sauce, sherry, tahini, peanut butter, rice wine vinegar, vegetable oil, honey, salt, cayenne pepper and red pepper flakes.

Blitz together until well blended. Put your finger in the dressing and taste.

If it tastes great, let it sit.
If it needs something, add it.

Drain the pasta and add back to the big pot.
Pour the dressing over the pasta.
Toss and toss together.

Add the chopped green onions, red pepper, yellow pepper and 1/2 the cilantro to the pasta mixture.
Toss until combined.

Serve with chopped cilantro over the top of the noodles.

Bring to your next barbecue and impress the heck out of your friends

2 thoughts on “Pantry Asian Noodle Salad Recipe

  1. 1

    you are so talented lady. so very. xo

  2. 2
    Helen Jane says:

    Mutual appreciation society! Thanks for the nice comment!

Hooray for replies!