Asian Noodle Salad

Ingredients

• Spaghetti

  Dry pasta, enriched

  8 oz or 227g

• Carrots

  Raw

  1 cup strips or slices or 122g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Mung beans

  Mature seeds, sprouted, raw

  1 cup or 104g

• Cucumber

  With peel, raw

  1 cucumber or 301g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 medium or 60g

• Fresh cilantro

  Coriander leaves, raw

  1 cup or 16g

• Cabbage

  Raw

  6 cup, shredded or 420g

• Red cabbage

  Red, raw

  6 cup, shredded or 420g

• Kale

  Raw

  2 cup, chopped or 134g

• Peanuts

  All types, raw

  1 cup or 146g

• Olive oil

  Salad or cooking

  8 tbsp or 108g

• Soy sauce

  Made from soy (tamari)

  4 tbsp or 72g

• Oyster sauce

  Ready-to-serve

  8 tbsp or 144g

• Rice wine vinegar

  4 tbsp or 60g

• Brown sugar

  4 tbsp or 36g

• Ginger root

  Raw

  3 tbsp or 18g

• Sesame oil

  Salad or cooking

  2 tbsp or 27g

• Garlic

  Raw

  3 cloves, minced or 9g

Directions

1. Bring a pot of water to a boil. Cook the spaghetti until al dente according to package directions. Drain, rinse, and let cool.
2. In a large bowl, combine the cooked spaghetti, carrots, red bell pepper, mung bean sprouts, cucumbers, scallions, cilantro, cabbage, red cabbage, and kale. Add the peanuts and toss to mix.
3. In a medium bowl, whisk together the olive oil, soy sauce, oyster sauce, rice wine vinegar, brown sugar, ginger, sesame oil, and minced garlic to make the dressing.
4. Pour the dressing over the salad and mix thoroughly with tongs or hands. If the salad seems dry, add more dressing as needed. Serve and enjoy!