Asian noodle salad

We'll come right out and say it: This is an Emeril recipe. With very little tinkering from us. But it's a great one. We've taken it to potlucks, barbeques, and parties and it gets raves. Our favorite part? It's not your run-of-the-mill pasta salad or potato salad. It's simple and Asiany and fabulous.

Rating: Truly 1/2 assed

Here's what you need and how you do it

1/4 cup honey

1/4 cup soy sauce

4 teaspoons sesame oil

1 pound soba noodles, cooked until tender (if you can't find Soba, go for whole wheat spaghetti)

1/2 cup green onions, thinly sliced on the diagonal

1/2 cup bean sprouts (don't skip, these add a nice crunch)

1/2 cup carrots, thinly sliced (buy pre-cut matchstick carrots if you can find them)

1/2 cup cucumber, peeled, thinly sliced

1 cup cashews, lightly crushed (you can substitute almonds, too)

3 Tablespoons fresh cilantro, chopped

2 Tablespoons sesame seeds

In a small bowl, whisk together honey, soy sauce, and sesame oil. To the noodles, add green onions, bean sprouts, carrots, cucumber, cashews, sesame seeds and soy sauce mixture. Mix thoroughly.

For a printable version of this recipe, click here.

Comments

[Heather]

I love love love soba noodles. So good. This looks great!

[debbieK]

This looks really good and I think I will try it, but as I have a surplus of udon noodles, I think I'll try them!!
FYI...using the bean sprouts will be interesting for us....the majority of the Japanese people who I've told that we eat raw bean sprouts think I am crazy...I think my husband thought I was trying to kill him or something when I put them on a salad the first time.
Can't wait to try this!!

[HS]

have heard that it is VERY important to wash the soba noodles w/ water after cooking to remove the starch...trying this recipe tomorrow night for dinner and may add some chicken to make it a main dish...