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Asian Noodle Salad with Spicy Nuts

Servings: 4 -6
Author: Wanda Baker

Ingredients

  • 1 carrot peeled and shaved or sliced into matchsticks
  • 1/2 cup snow peas strings removed and sliced thin
  • 2 green onions sliced thin
  • 1/4 cup radishes sliced thin or into matchsticks
  • 2 tbsp cilantro rough chop
  • 1/2 500g pkg Vermicelli Pasta Noodles
  • 1/2 tsp hot pepper flakes
  • 1/3 cup spicy peanuts find recipe in notes
  • 1/2 orange zest or 2 tsp orange zest
  • 1/2 cup marinade in notes below
  • Pinch of salt & pepper

Marinade

  • 1/2 cup orange juice
  • 1 tbsp grated fresh ginger
  • 2 tbsp rice wine vinegar
  • 3 tbsp soy sauce
  • 2 tbsp white vinegar
  • 1/3 cup sesame oil
  • 2 tbsp olive oil
  • 1 tsp sugar
  • pinch salt and pepper

Instructions

  • Bring a large pot of water to boiling and drop your noodles. Cook 3-4 minutes, drain in a colander and rinse with cold water. Shake off any extra water and place in a bowl.
  • Add in carrots, snow peas, green onion, radishes and cilantro reserving a small amount of each for a garnish. Stir to combine.
  • Pour in 1/2 cup of the marinade, the hot pepper flakes and a pinch of salt and pepper. Add more marinade if needed. Stir to allow all noodles to soak up some of the marinade.
  • When ready to serve top with orange zest, a scoop of the spicy nuts and the reserved carrots, snow peas, green onions, radishes and cilantro.
  • Place the extra spicy nuts and marinade on the table in case anyone wants more.

Marinade

  • Blend together all ingredients and taste. Adjust seasoning by adding more salt and pepper as needed. Makes 1-2 cups. Set aside.

Notes

Spicy Nuts: Mix together 1 cup peanuts or cashews, 1 tsp oil, 1/4 tsp paprika (smoked is good), sprinkle of cayenne pepper, sprinkle of Aleppo pepper or chipotle chili powder, 1/4 tsp sea salt. Pour on baking sheet and roast in 350 F oven for 10-12 minutes. Set aside until ready to use. Keep in sealed container.