Sunday, August 25, 2019

Alison's Asian Noodle Salad


A gal I met through the Bel Marin Key's Women's Club, Alison, recently came to a party with an Asian inspired noodle salad she created on the fly.   It was a great hit.  I asked her to provide the recipe.   She gave me the ingredients, as she really did not have a formal recipe to follow.  I formed a recipe, which Alison and I made together.  Our suggested recipe follows.  Thanks Alison.

Ingredients
  • 1 lb Capellini Pasta 
  • ½ Cup Avocado Oil or Olive Oil
  • ½ Cup Rice vinegar
  • 1 Teas. Chili Oil 
  • 2 Large cloves of finely minced Fresh Garlic
  • 1 TB finely minced Fresh Ginger
  • 1 Teas. Dried Basil 
  • 2 Teas. Sugar
  • S&P to taste
  •  2 Cups each of assorted Arugula, and "Power Greens" (baby chard, kale & spinach) from Costco
  • ½ Cup Feta Cheese
  • ½ Cup Kalamata Olives (optional)
Procedure
  • Cook Pasta as directed to Al Dente 
  • Mix Remaining Ingredients together in a separate container:
    • Mix Oil and Vinegar together first and check for taste.  You might want to add more of one or the other.  
    • Add remaining ingredients, except for the Arugula, Power Greens, Feta Cheese and Kalamata olives.
  • Coat pasta thoroughly in mixture 
  • Toss in Arugula, and Power Greens
  • Add Feta Cheese
  • Add Kalamata olives as desired. 


No comments:

Post a Comment