What’s on the Menu? Asian Noodle Salad with Asparagus
Looking for another make ahead dish you can serve for lunch? Asian noodle salad with asparagus is the option. The salad is simple to make and all ingredients can be found at your local grocery store. You can make the salad a day ahead or a few hours before serving. I keep finding myself without time to prepare lunch, when it’s my turn to host. (Yes, disappearing to go play tennis has something to do with it.) In my case, I make the salad 2-3 hours ahead and prepare everything else, including setting the table. I like to serve the salad with some kind of protein to make it a meal. Chicken, beef, or shrimp would work. Shrimp are usually my go to protein, as they are easy and quick to prepare, as well as delicious. I also serve the noodle salad on top of a bed of arugula to add more vegetables and make it less heavy for lunch. Below is the recipe for you to try.
Recipe:
16 oz spaghetti
6 tbs soy sauce
3 tbs rice vinegar
3 tbs brown sugar
1 tbs toasted sesame oil
¼ cup vegetable oil
5 tsp sesame seeds
1 tsp red pepper flakes
10 scallions, both green and white parts
1 ½ cup of asparagus, chopped into 2-inch pieces
Cook the noodles in salted boiling water until al dente. Drain and set aside.
Cook asparagus in boiling water for 3 minutes and blanch in cold water. Drain and set aside.
Mix soy sauce, vinegar, sugar, and sesame oil in a bowl.
Heat oil, sesame seeds and pepper flakes in large nonstick skillet until sesame seeds are brown. About 3-5 minutes. Remove from heat. Combine with soy sauce mix and add white parts of scallions.
Pour the mixture to noodles and add the green parts of scallions and asparagus. Toss well. Serve or set aside for serving later. Store in fridge if you’re going to serve later.
(Optional): Serve on bed of mix green salad or arugula and add your favorite protein.
