Asian Creamy Noodle Salad
Serves: 2
Total Cook Time: 75
Prep Time: 30
Cook Time: 45
Ingredients
Dressing
- 1/4 cup mayo
- 2 TBSP sriracha
- 1 TBSP rice wine vinegar
- 1.5 tsp monk fruit sugar
- 1 clove garlic, grated
- 2 tsp ginger, grated
- 1/2 tsp salt
Salad
- 4oz soba noodles (if not using soba noodles, will be weird consistency left over)
- toasted sesame oil
- 1 small head broccoli/2 cups, into 1" florets
- 2 cloves garlic, minced
- 2 TBSP hoisin sauce
- 1 TBSP lime juice
- 1 TBSP sesame seeds, plus to garnish
- 2 medium carrots, grated
- 1 cube shredded red cabbage
- 1 cup sugar snap peas
- 1 green onion, sliced for garnish
- 2 TBSP cilantro, chopped for garnish
Instructions
- Grab all items first.
- Boil salted water for noodles.
- While water coming to a boil, in a large bowl, whisk together all dressing ingredients until smooth.
- Begin prepping veggies with broccoli first. Keep broccoli separate from other veggies, place other veggies in large bowl.
- Cook noodle per directions until just short of al dente (3-4 minutes if using soba noodles). Drain immediately and add noodles and 1 tsp of sesame oil to dressing bowl and toss for even coating. Set aside.
- Cook broccoli in medium skillet over medium-high heat with some oil. Stir occasionally until broccoli lightly charred (5 min). Continue cutting veggies.
- Once broccoli charred, turn down heat and stir in 1 TBSP sesame oil, garlic, and cook until fragrant (30 sec). Remove from heat and toss with hoisin sauce, lime juice, and sesame until evenly coated.
- To the bowl with noodles, add carrots, cabbage, peas, and broccoli and toss until well combined.
- Garnish with green onions, cilantro, and sesame seeds. Serve.
