Rainbow Asian Noodle Salad
Ingredients
The Salad
-
4
oz.
pasta
-
1
cup
sliced sugar snap peas
-
1
medium
green pepper, sliced
-
1
medium
red pepper, sliced
-
½
medium
red onion, sliced
-
½
medium
cucumber, thinly sliced
-
1
large
carrot, grated
-
1
tablespoon
everything bagel seasoning
The Dressing
-
¼
cup
sesame oil
-
1
tablespoon
lemon juice
-
½
tablespoon
minced garlic
-
½
tablespoon
rice vinegar
-
2
teaspoons
soy sauce
-
½
teaspoon
fresh ground ginger
-
½
tablespoon
white sesame seeds
-
1
teaspoon
maple syrup
Instructions
- 1. Boil water in a large pot and cook the noodles for 5-7 minutes until al dente. Rinse under cold water and set aside.
- 2. Slice all the vegetables and set them aside.
- 3. In a mason jar, combine all dressing ingredients, close the lid, and shake until mixed.
- 4. In a large bowl, combine noodles, bagel seasoning, and the sliced vegetables.
- 5. Pour the dressing over the salad and mix until everything is well coated.
- 6. Chill in the refrigerator for at least 30 minutes before serving.
Nutrition Facts (estimated)
Servings
6
Calories
200
Total fat
11g
Total carbohydrates
22g
Total protein
5g
Sodium
0mg
Cholesterol
0mg
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