Asian Noodle Salad

Ingredients

• Spaghetti

  Dry pasta, enriched

  8 oz or 227g

• Carrots

  Raw

  1 cup strips or slices or 122g

• Red peppers

  Sweet, frozen, chopped, unprepared

  1 package (10 oz) or 284g

• Mung beans

  Mature seeds, sprouted, raw

  2 cup or 208g

• Cucumber

  With peel, raw

  3 cucumber or 903g

• Scallions

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

  3 medium or 45g

• Fresh cilantro

  Coriander leaves, raw

  9 sprigs or 20g

• Cabbage

  Raw

  6 cup, shredded or 420g

• Red cabbage

  Red, raw

  6 cup, shredded or 420g

• Kale

  Raw

  1 cup, chopped or 67g

• Peanuts

  All types, raw

  2 cup or 292g

• Olive oil

  Salad or cooking

  8 tbsp or 108g

• Soy sauce

  Regular sodium, Shoyu

  ½ cup or 128g

• Oyster sauce

  Ready-to-serve

  ½ cup or 144g

• Rice wine vinegar

  ½ cup or 119g

• Brown sugar

  ⅓ cup packed or 73g

• 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. For the salad: Bring a pot of water to a boil. Cook the spaghetti to al dente according to the package directions. Drain, rinse and let cool.
2. Mix together the cooked spaghetti, carrots, peppers, bean sprouts, cucumbers, scallions, cilantro, napa cabbage, purple cabbage, and kale. Add the peanuts and toss together.
3. For the dressing: Whisk together the olive oil, soy sauce, oyster sauce, rice wine vinegar, brown sugar, ginger, sesame oil, and garlic in a medium bowl.
4. Pour the dressing over the salad and mix together with tongs or your hands. If the salad seems a little dry, just mix up a little more of the wet ingredients of the dressing and throw it in. Enjoy!