Cold Asian Noodle Salad

This salad is inspired by some of my favorite Thai and Vietnamese flavors. The sauce has some Thai vibes and the herbs and vegetables are similar to a Vietnamese vermicelli bowl. If your want to add a little bit of protein this salad is really good with grilled shrimp on top too. Because the herbs and vegetables are so fresh this salad is best prepared right before serving. If you don’t have time to find the Korean sweet potato noodles you can always substitute rice noodles or even angel hair pasta.

Cilantro Peanut Dressing:

½ cup coconut milk

3 tablespoons unsweetened peanut butter

2 tsp fish sauce

3 Tablespoons soy sauce

1 tablespoon sesame seed oil

1 tablespoon fresh ginger

1 tablespoon honey

1/3 cup fresh cilantro

In a food processor or blender add all ingredients except the clintro and blend well. Once combined add cilantro and pulse until the cilantro is chopped and incorporated. Set aside.

Noodle Salad:

1 package Korean Sweet Potato Noodles or Vermicelli noodles

(cooked and cooled to the directions, adding a little bit of oil after cooling and cooking the noodles helps them from clumping together)

½ cucumber cut on the bias into small slices

5-6 scallions thinly sliced

½ red pepper julienned

2 carrots cut into spirals or shredded

1/3 cup chopped mint

1/3 cup chopped Thai basil

1 cup shelled and cooked edamame

Black sesame seeds

Chopped toasted cashews

Once all the vegetables are prepped add noodles and sauce to a large bowl and coat noodles. Taste and add salt if necessary Add remaining herbs and vegetables. Combine well. Top the salad with sesame seeds and cashews!