I’m a big fan of Asian noodle salads when the warm weather hits. They’re just so good alone or with grilled meats. The day I served this spicy noodle salad it was alongside grilled chicken thighs with a teriyaki glaze (by the way, teriyaki sauce is quite easy to make so there’s no reason to buy the expensive bottled stuff. Here’s my version of an easy teriyaki sauce). One of my favorite combinations. Ever.
I also love that this salad is so adaptable to seasonal cooking. It’s equally fantastic made with asparagus and carrots, as pictured, or green beans and red peppers later in the summer. And I use whatever long noodle I have in my pantry, buckwheat soba, chuka soba, Chinese wheat noodles, or regular spaghetti noodles.
After cooking the noodles and cutting the vegetables, you simply mix up the dressing and pour it over the salad. Love the ease of these kind of salads!
I like to serve noodle salads on a platter when I can to show off all the lovely colors. All the vegetables don’t all go to the bottom of the bowl, too, so I find it’s easier to serve.
Spicy Noodle Salad with Asparagus or Seasonal Vegetables
- 1/4 c. soy sauce
- 2 TB. sugar or honey
- 1/4 c. rice vinegar
- 1 TB. grated ginger
- 2 cloves garlic, minced
- 1-2 tsp. Sriracha sauce (or red pepper flakes) – to taste
- 1 TB. sesame oil
- 1/4 c. vegetable oil
- 1 lb. asparagus spears, green beans, broccoli or other seasonal vegetable, trimmed
- 1 lb. noodles (spaghetti, soba, etc.)
- 2-3 carrots, peeled and sliced
- 4-6 green onions, sliced
- sesame seeds and chopped parsley for garish
- Boil noodles in a large pot of salted water. Set the timer for 2 minutes before they will be done.
- Slice the asparagus spears diagonally into 1-inch pieces. Add to the boiling noodles when the timer goes off, and cook for the remaining 2 minutes. Drain and rinse well with cold water.
- Make the dressing: Combine the soy sauce, sugar, vinegar, ginger, garlic, and red pepper in a small cup measure. Whisk in the sesame and vegetable oils.
- Return noodles and asparagus to the pot for mixing (or a serving bowl). Add the carrots and onions and pour the dressing over all. Mix well.
- Place salad on a platter (or leave in serving bowl), and garnish with the sesame seeds and chopped parsley.
- Serve immediately or can be made ahead and refrigerated a few hours.