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Asian Noodle Salad

Asian Noodle Salad is a vibrant and refreshing dish loaded with colorful vegetables, tender noodles, and a tangy sesame-ginger dressing.
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Equipment

  • - Large pot (for cooking noodles)
  • - Mixing bowl
  • Whisk
  • - Chopping board and knife
  • - Tongs or salad servers

Ingredients
  

  • #### Salad
  • - 12 oz cooked noodles soba, rice noodles, or spaghetti
  • - 1 cup shredded red cabbage
  • - 1 cup julienned carrots
  • - 1 cup thinly sliced bell peppers any color
  • - 1 cup shelled edamame cooked
  • - 2 green onions thinly sliced
  • - 1/4 cup chopped fresh cilantro
  • - 2 tbsp sesame seeds
  • #### Dressing
  • - 1/4 cup soy sauce or tamari for gluten-free
  • - 2 tbsp rice vinegar
  • - 1 tbsp sesame oil
  • - 1 tbsp honey or maple syrup
  • - 1 tsp grated fresh ginger
  • - 1 clove garlic minced
  • - 1 tbsp lime juice
  • - Optional: 1 tsp sriracha or chili flakes for heat

Instructions
 

  • **Cook Noodles:** Cook the noodles according to package instructions. Drain and rinse under cold water to stop cooking. Set aside.
  • **Prepare Vegetables:** Chop and slice all the vegetables as needed.
  • **Make the Dressing:** In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, lime juice, and sriracha if using. Adjust seasoning to taste.
  • **Combine Ingredients:** In a large mixing bowl, combine the cooked noodles, vegetables, and edamame.
  • **Toss with Dressing:** Pour the dressing over the salad and toss everything together until well coated.
  • **Garnish:** Sprinkle with sesame seeds, cilantro, and green onions.
  • **Serve:** Enjoy immediately or chill for 30 minutes for the flavors to meld.