Friday, November 16, 2012

Food on Friday: Asian noodle salad

Well, hello there friends! I hope you are having a fantastic Friday and are getting ready for the weekend.  I can't wait for it.  We have absolutely no plans and I am going to keep it that way.  Things feel wide open! 

This recipe is really delicious, super easy and totally vegan-able (um, that means easy to make vegan).  What's not to love, right? 

The pasta salad has such a great mix of tangy and spicy flavors.  It's got whole grain pasta to make it a bit healthier, a dressing made out of oils, cayenne pepper, honey (agave for vegans) and soy sauce.  The noodles are simply prepared with only spring onions, cilantro and cashew added to brighten it up.  There is beauty in its simplicity, though.  It is so fresh and delicious.  Oh and it can (and should) be prepared ahead of time.  Yes! 

I got this recipe from my mom, who I think got it from my aunt.  Enjoy it! 

Asian Noodle Salad
serves 3-4

16 oz. or 500 gram package angel hair or spaghetti, whole grain (wheat, spelt, etc.)
1/2 cup corn oil
6 tbsp sesame oil
1/4-3/4 tsp cayenne pepper (depending on how hot you like things)
6 tbsp honey or agave
2 tbsp soy sauce
2 tbsp water
pinch salt
1 cup diced spring onion
4 tbsp diced cilantro
2 cup cashew pieces 

Cook the pasta until just al dente (less time than on the package).  Set aside.  

Mix together the oils and the cayenne pepper.  Microwave for 3 minutes.  Add honey, soy sauce, water and salt and mix.  Toss into the pasta and marinate overnight or at least 2 hours. 

When ready to serve, add onion, cilantro and cashews and toss.  

Have a wonderful weekend!  See you next week for Thanksgiving! 

1 comment:

Carole said...

Hi there. The current Food on Friday is all about pasta and noodles! There is already a great collection of dishes but it would be great if you linked this in. This is the link . Have a good week.