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Rainbow Noodles with Tangy Asian Dressing Recipe

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3.8 from 50 reviews

Colorful and vibrant Rainbow Noodles with Tangy Asian Dressing combine thin spaghetti with fresh vegetables, herbs, and a flavorful dressing made of avocado oil, soy sauce, hoisin, lime, and chili crisp. This refreshing noodle salad is perfect for a light, healthy meal or side dish, served at room temperature to enhance its fresh flavors.

  • Total Time: 27 minutes
  • Yield: 8 servings

Ingredients

Dressing

  • ½ cup avocado oil
  • ⅓ cup low-sodium soy sauce
  • 3 tablespoons Hoisin sauce
  • 3 tablespoons brown sugar
  • 2-inch knob ginger, finely grated
  • 2 cloves garlic, grated
  • Zest of 1 lime
  • ¼ cup lime juice (about 2 large limes)
  • ½ tablespoon chili crisp

Salad

  • 8 oz thin spaghetti
  • 1 bunch Tuscan kale, ribs removed and thinly sliced
  • 1 English cucumber, sliced in half moons
  • 1 cup julienned carrots (about 2 medium carrots)
  • 1 red bell pepper, thinly sliced
  • 2 cups purple cabbage, thinly shredded
  • 1 cup shelled edamame
  • 2 cups fresh herbs (mint, basil, cilantro, green onions)
  • 1 cup roasted cashews, roughly chopped

Instructions

  1. Prepare the Dressing: In a salad shaker or a mason jar, combine avocado oil, low-sodium soy sauce, hoisin sauce, brown sugar, finely grated ginger, grated garlic, lime zest, lime juice, and chili crisp. Whisk or shake vigorously until well blended and set aside.
  2. Cook the Spaghetti: Bring a large pot of salted water to a boil. Add the thin spaghetti and cook according to package directions until al dente. Drain the pasta thoroughly once cooked.
  3. Prep Vegetables and Herbs: While the pasta cooks, remove ribs and thinly slice the Tuscan kale, slice the English cucumber into half moons, julienne the carrots, thinly slice the red bell pepper, shred the purple cabbage, shell the edamame, and roughly chop fresh herbs including mint, basil, cilantro, and green onions. Also, roughly chop the roasted cashews.
  4. Toss Noodles with Dressing and Kale: Place the drained hot noodles in a large bowl. Immediately toss with about one-fourth of the dressing and the thinly sliced kale. The warmth of the noodles will soften the kale slightly.
  5. Combine Salad Ingredients: Once the noodles have cooled slightly, add the cucumber, carrots, red bell pepper, purple cabbage, shelled edamame, fresh herbs, and more dressing. Toss everything together gently until well combined and evenly coated.
  6. Finish and Serve: Fold in the roughly chopped cashews for added crunch. Serve the salad at room temperature, drizzled with a little extra dressing and garnished with additional fresh herbs to taste.

Notes

  • This salad is best served fresh but can be refrigerated for up to 1 day; toss again before serving.
  • For a gluten-free option, substitute the spaghetti with rice noodles or gluten-free pasta.
  • Adjust the amount of chili crisp to control the spiciness of the dressing.
  • Roasted cashews add crunch, but you can use peanuts or almonds as alternatives.
  • Ensure noodles are not overcooked to maintain the perfect balance of texture in the salad.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Asian Fusion
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/rainbow-noodles-with-tangy-asian-dressing-recipe/