Ree’s Asian Noodle Salad | The Pioneer Woman | Food Network

Ree preps a flavorful Asian Noodle Salad with plenty of fresh vegetables! Now THIS is what we call a salad.

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Asian Noodle Salad
Recipe courtesy of Ree Drummond
Total: 30 min
Active: 30 min
Yield: 6 servings
Level: Easy

Ingredients

Salad:
8 ounces thin spaghetti
One 8-ounce bag julienne/fine-cut carrots (about 1 1/2 cups)
One 6-ounce bag baby sweet peppers, seeded and sliced thinly into rings (about 1 cup)
One 4-ounce bag bean sprouts (about 1 cup)
3 English cucumbers, halved, seeds removed and sliced
3 scallions, sliced
Up to 1 bunch fresh cilantro, chopped
1/2 head or more napa cabbage, sliced
1/2 head or more purple cabbage, sliced
1/2 bunch kale, leaves torn off the stalks and shredded
2 cups peanuts, chopped

Dressing:
1/2 cup olive oil
1/3 cup low-sodium soy sauce
1/4 cup oyster sauce
1/4 cup rice wine vinegar
1/4 cup brown sugar
3 tablespoons chopped fresh ginger
2 tablespoons sesame oil
2 to 3 cloves garlic, chopped

Directions

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.

Mix together the cooked spaghetti, carrots, peppers, bean sprouts, cucumbers, scallions, cilantro, napa cabbage, purple cabbage and kale. Add the peanuts and toss together.

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.

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. It’s a very organic process.

Transfer to a large platter and serve.

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Ree’s Asian Noodle Salad How-To | The Pioneer Woman | Food Network

I’m gonna make an asian noodle salad it’s so flavorful so easy to make and it’s bursting with pretty much every color under the rainbow now there’s a lot of prep to this salad but nothing is complicated at all i just sliced up some purple cabbage otherwise known as red cabbage depending

On who you ask now i’ve got some cucumber slices i used an english cucumber and just seeded it and sliced them into crescent moon shapes and then kale kale is my life these days i don’t know why it’s just so delicious it holds together really well in salads

I just pulled the leaves off of stalks of kale and then i shaved it really really thin now a bag of sweet peppers i love these little things they have a teeny bit of spice but they’re really really beautiful super tasty now there’s another kind of cabbage in the salad napa cabbage also

One of my favorite salad ingredients it’s nice and crunchy and curly and pretty i love colorful food and pretty food and then some shredded carrots and then i have a nice pile of bean sprouts really you can use any veggies you want for this salad pretty much anything goes

And i also have some sliced scallions i’ll get those in there there is so much flavor in this salad i absolutely love it now gotta have noodles in this salad that’s part of what makes it so delicious i’ve got some thin cooked spaghetti you can use linguine you can

Use rice noodles pretty much any noodle you have in your pantry the point is you have noodles you have colorful veggies and it always turns out gorgeous the salad’s all tossed together now for the delicious dressing which is a major part of how delicious this is it starts

With olive oil about a half a cup or so i love jars when it comes to making salad dressing it makes everything so easy and then about a third a cup of low sodium soy sauce i’m just guessing i’ll also add about a fourth a cup of

Oyster sauce it’s really thick and rich it adds a little bit of sweetness that’s a good amount and then for some bite and tang about a fourth a cup of rice wine vinegar you can just use regular white distilled vinegar if that’s what you have you can

Just use what you have in your pantry now i love toasted sesame oil i think i’ll add about two tablespoons which is quite a lot but i love the flavor of this stuff it’s so good now speaking of flavor i’ve got some minced out of this world and then several cloves of chopped

Garlic i definitely need some sweetness so i’ll put about three big tablespoons of brown sugar you can also use honey that’s really delicious too i love brown sugar what can i say now i’ll just get the lid on and give it a shake until it’s all mixed together

Okay that’s it for the dressing so it just gets poured over this gorgeous colorful crispy crunchy salad now i’ll just toss it around oh this is looking good you basically want to have as many vegetables as you do pasta noodles you don’t want to have too much of any one ingredient now

That’s looking great i just have a couple of more things to add this will send the flavor over the top i’ve got some fresh cilantro and then peanuts i love the crunch of peanuts in this salad i’ll just get about half a cup or so you can just leave them like they are

I like to chop them up a bit so the pieces aren’t quite so big those look good so they go right into the salad and i’ll just toss it you can also save a few extra cilantro leaves and peanuts to sprinkle over at the end i think everything looks just perfect

Now this is a lot of salad so i usually grab the biggest platter i can find if you start with a small platter you’re gonna have salad all over your counter so it just goes right on i mean this salad could win every beauty pageant it enters nothing about it that isn’t gorgeous

I tell you what if you love color this is definitely the salad for you you