Asian Noodle Salad with Kale

Tonight we are having Asian noodle salad for dinner. This dish is served cold and is great to make ahead of time. Kale, bok choy and Swiss chard all work great for this recipe. It’s one of the HH’s favorites.

Here is the recipe. I hope you like it, we sure do.

Ingredients

8 oz package linguine noodles
1 carrot, thinly sliced
2 celery stalks, thinly sliced
5 green onions, thinly sliced
1/2 sweet red pepper, thinly sliced
1 cup kale, chopped
1 cup bean sprouts {learn how to grow your own sprouts}
1 tablespoon hoisin sauce
1 teaspoon sesame oil
2 tablespoons rice wine vinegar
3 tablespoons soy sauce
5 tablespoons extra-virgin olive oil {I like Zoe brand}
3 tablespoons fresh cilantro, minced

Directions

In a medium stock pot, boil water and cook noodles until al dente. When finished, place noodles in an ice water bath to cool. Drain and set aside.

In a medium bowl combine the sesame oil, vinegar, soy sauce, hoisin and extra-virgin olive oil. Mix thoroughly and then combine prepared vegetables, {I sautee mine for a few minutes} cilantro and noodles.

Refrigerate 2-3 hours before serving.

Weeknight Fresh & Fast (Williams-Sonoma): Simple, Healthy Meals for Every Night of the Week