YUM. yum. YUM you guys!
Tonight I made dinner for family and afterward wondered why I bothered with the rest of the components?? This Asian Noodle Salad was the star of the show! Delicious, light, and flavorful. It rocked my plate and my pallet all at the same time.
With a few days spent in the hospital last week I kept Food Network on repeat alllll day and night. Ree Drummond’s Asian Noodle Salad caught my eye and I knew it had to be added to my grocery list for this week!
Of course, like every shopping trip a few ingredients were forgotten, but I glad to say this salad still turned out amazing and I am confident it will be in request for the following weeks!
So colorful!! Can you even handle it? This recipe makes a HUGE batch, so it is perfect to whip up on a sunday to have it for lunch for the entire week. OR bring it to a family gathering. It’s your choice, either way you’re sure to win!
Sweet mini peppers sliced thin, along side cucumbers, purple cabbage, bean sprouts, napa cabbage, cilantro, scallions and spaghetti noodles …. all drizzled with an amazing dressing. Oh baby, come to mama.
The recipe the aired this past week she did not use spinach(as it says in the recipe), she used finely chopped KALE which looked delicious (and I forgot at the store) In the show she used an entire bag of mini sweet peppers sliced thin, unlike the recipe online, I too used the bag of mini peppers. So cute and so tasty! Also, she uses jalapeno and that just wouldn’t fly with my youngsters so I left that out.
I love that one bowl, ONE dish can serve up so many veggies and never-ending flavor. They say you eat with your eyes, but honey, this all went straight to my lips.