Ingredients
- 1/4 cup soy sauce
- 1/4 cup seasoned rice vinegar
- 4 Tablespoons sesame oil
- 1 Teaspoon red pepper flakes
- 1 Tablespoon minced jarred garlic
- 2 Teaspoons peeled, grated fresh ginger
- 3/4 lb linguine
- 1 cup shaved or shredded carrots
- 1 red pepper, cut into strips
- 1 green pepper, cut into strips
- 3 green onions, sliced
Recipe Description
The summer heat will be here before we know it. We’ll be looking for ways to minimize our time in the kitchen in front of the stove. The garden Paul plants provides all the veggies we need to make summer salads. Personally, I can’t wait to cut up a big fat ripe tomato from the garden and pour dressing over it. Paul on the other hand requires more sustenance than that. Asian Noodle Salad is right up his alley. The noodles make it hardy, so much so it could be eaten as a meatless meal. The Asian dressing gives the salad a very bright flavor with a slight bit of heat thrown in from the red pepper flakes.
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