Asian vegetable noodle salad

Asian vegetable noodle salad Asian vegetable noodle salad
10 ounces Chinese noodles for making chow mein
1/3 cup soy sauce
2 – 3 cups raw bite-sized broccoli florets
1 – 2 cups bean sprouts
3 green onions, thinly sliced white and green parts
1 red bell pepper, cored and seeded, thinly sliced and cut into small pieces
1/4 large purple cabbage, cored and thinly sliced
1 large carrot, peeled and slivered
Salt
Dressing:
1/2 cup olive oil. 1/3 cup low-sodium soy sauce. 1/4 cup oyster sauce. 1/4 cup rice wine vinegar.
1/4 cup brown sugar. 3 tablespoons chopped fresh ginger. 2 tablespoons sesame oil.
2 to 3 cloves garlic, chopped.
Method:
Asian vegetable noodle salad: First of all,  bring 4 quarts of water to a boil in a large pot.
Hence, Ii using Chinese noodles, do not add salt, as they are already salted.

In addition, if using soba or pasta noodles, add a tablespoon of salt to the water.
Add the noodles to the pot. Stir the noodles frequently while they cook.

Furthermore,  check the noodle package instructions, in order to see the amount of time needed
before done.  Drain the noodles, rinse with cold water to stop the cooking.
Spread the noodles out on a sheet pan to air dry.

Steam the broccoli florets for about 4 minutes.
Remove from the pot and rinse with cold water to stop the steaming. Set aside.

Place the cooked noodles in a large serving bowl. Toss with soy sauce to coat completely.
Let sit to absorb the soy sauce while you make the dressing.

Place the ginger, sugar, garlic, and red pepper flakes into a mini chopper or food processor.
In addition,  pulse until finely ground.  Add the vinegar and both oils to the ginger mixture.
Pulse again until well blended.

Finally,  add the dressing to the soy-sauce infused noodles, tossing to coat completely.
In conclusion,  add the cooked broccoli, the sliced green onions, sliced bell pepper, sliced cabbage, shredded
carrot, and the bean sprouts.

Then, also, if making more than a day ahead, toss the noodles with the soy sauce and half of the dressing
and prep the vegetables. When ready to serve, toss the noodles with the vegetables and the rest of the dressing.

Calories in Asian vegetable noodle salad = 200 calories per large serving
Estimated average requirements – Daily calorie intake.
First of all: How many calories are needed each day can vary greatly, depending on and due to your lifestyle and other factors. Therefore, factors that affect your personal daily calorie needs include your age.
Hence, also your height and weight. In addition, your basic level of daily activity and your body composition.
Finally : Estimated average requirements are:
A daily calorie intake of 1940 calories per day for women, and 2550 for men are needed.
MyAlberton

 Asian vegetable noodle salad

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