Cooked - Rainbow Noodles With Tangy Asian Dressing

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Rainbow Noodles With Tangy Asian Dressing

8.0

½ cup avocado oil

⅓ cup low-sodium soy sauce

3 tablespoons Hoisin sauce

3 tablespoons brown sugar

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

8oz 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

In a salad shaker or mason jar, whisk or vigorously shake together all of the dressing ingredients.
Bring a large pot of salted water to a boil. Cook spaghetti according to package directions. While the pasta is cooking, chop the veggies, herbs and cashews. Drain pasta and place in a large bowl. Toss the noodles immediately with about a fourth of the dressing and the kale, letting the warm noodles soften the kale a little. When the noodles are slightly cooled, add the cucumber, carrots, bell pepper, cabbage, edamame, fresh herbs and more dressing, tossing until well combined. Fold in the cashews and serve at room temperature with another little drizzle of dressing and sprinkle of herbs.

Course🍽️Main Course

Diets🌱Vegan...

Category🍜Noodles

CuisineAsian

Occasions📆Everyday🏞️Picnic🍲Potluck

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 60 weeks ago

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