Description
Tangy, addictive, Asian pasta salad. Great for lunch boxes! Instead of chili flakes, you can add 1/4 teaspoon of chili paste to the whisked dressing ingredients.
Ingredients
- 1 pound fresh thick Chinese wheat noodles
- ¼ cup ketchup
- 3 ½ tablespoons sesame oil
- 3 ½ tablespoons soy sauce
- 2 tablespoons brown sugar
- 2 teaspoons kosher salt
- 1 ½ teaspoons lime juice
- ¼ cup chopped green onion
- 2 carrots, peeled and shredded
- 1 small zucchini, cut into matchsticks
- 1 red bell pepper, cut into matchsticks
- 1 tablespoon toasted sesame seeds
- 1 teaspoon crushed red pepper flakes
Instructions
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling
- stir in the Chinese noodles
- and return to a boil. Cook the noodles uncovered
- stirring occasionally
- until they have cooked through
- about 5 minutes. Drain well in a colander set in the sink. Rinse the noodles with cold water several times to chill
- then drain again.
- In a large salad bowl
- whisk together the ketchup
- sesame oil
- soy sauce
- brown sugar
- kosher salt
- and lime juice until the brown sugar has dissolved. Place the noodles
- green onion
- carrots
- zucchini
- red pepper
- sesame seeds
- and red pepper flakes into the bowl
- and gently toss to thoroughly mix the salad and coat with dressing. Chill at least 2 hours before serving.
Prep Time: 20 mins
Cook Time: 5 mins
Total Time: 2 hrs 40 mins
Servings: 8