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Asian Noodle Salad

4.6
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PREP TIME
60 min
COOKING TIME
15 min
TOTAL TIME
75 min
SERVINGS
20 servings
Lunch Thai
Asian Noodle Salad
Ingredients
  • 1 (12 ounce) package angel hair pasta
  • 3 cups shredded napa cabbage
  • 4 large carrots, shredded
  • 1 small green bell pepper, chopped
  • 1 small red bell pepper, chopped
  • 1 small yellow bell pepper, chopped
  • 1 bunch fresh cilantro, chopped
  • 1 bunch fresh green onions, chopped
  • 1/2 cup chopped peanuts
  • 2 tablespoons toasted black sesame seeds
  • 8 ounces frozen cooked shrimp, thawed and drained
  • 1/4 cup peanut butter
  • 2 tablespoons tahini
  • 1/4 cup rice wine vinegar
  • 1/4 cup sweet chili sauce
  • 5 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
Instructions
1
Boil a substantial container of salted water until it reaches its boiling point. Divide the pasta into smaller portions and submerge them in the boiling water; cook for 8 to 10 minutes or until they reach a firm yet slightly resistant texture; drain the water. In a spacious container, combine the cooked pasta with shredded cabbage, sliced carrots, chopped green, red and yellow bell peppers, half of the cilantro leaves, and half of the onions. Add cooked shrimp to this mixture.
2
In a small dish, blend together the peanut butter, tahini, rice wine vinegar and sweet chile sauce until well combined. Season with soy sauce, sesame oil, brown sugar, garlic powder, salt and pepper to taste. Approximately ten minutes before serving, mix the sauce with the cabbage mixture until it is evenly coated. Garnish with the remaining cilantro leaves, green onions, peanuts and black sesame seeds.