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–+ servings

Rainbow Noodles with Tangy Asian Dressing

A vibrant bowl of noodles tossed with colorful vegetables and a glossy, tangy dressing that brings comfort and celebration to weeknight meals.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Main Course, Salad
Cuisine Asian, Fusion
Servings 6 servings
Calories 350 kcal

Ingredients
  

Dressing

  • ½ cup avocado oil Use real butter if you can for a richer finish.
  • ⅓ cup low-sodium soy sauce Can substitute with tamari for gluten-free option.
  • 3 tablespoons Hoisin sauce Check labels for gluten if needed.
  • 3 tablespoons brown sugar Adjust for preference of sweetness.
  • 2 inches knob ginger, finely grated Freshly grated for best flavor.
  • 2 cloves garlic, grated
  • 1 zest of lime For added flavor.
  • ¼ cup lime juice (about 2 large limes)
  • ½ tablespoon chili crisp Adjust heat to preference.

Salad

  • 8 oz thin spaghetti Can substitute rice or soba noodles for gluten-free.
  • 1 bunch Tuscan kale, ribs removed and thinly sliced
  • 1 English cucumber sliced in half moons
  • 1 cup julienned carrots (about 2 medium carrots)
  • 1 red bell pepper, thinly sliced
  • 2 cups purple cabbage, thinly shredded
  • 1 cup shelled edamame
  • 2 cups fresh herbs - mint, basil, cilantro, green onions
  • 1 cup roasted cashews, roughly chopped For garnish and crunch.

Instructions
 

Dressing

  • Whisk avocado oil, soy sauce, Hoisin sauce, and brown sugar in a medium bowl until the sugar dissolves.
  • Stir in grated ginger and garlic until fragrant.
  • Add lime zest and lime juice, whisk until smooth, and taste for balance.
  • Fold in chili crisp gradually to reach desired heat, then let rest for 10 minutes.

Salad

  • Cook the thin spaghetti in salted boiling water until just tender, 6 to 8 minutes.
  • Drain and rinse under cold water to stop cooking.
  • In a large bowl, toss the cooled noodles with half the dressing.
  • Add thinly sliced kale and toss until it softens slightly.
  • Add cucumber, carrots, bell pepper, cabbage, and edamame, tossing gently.
  • Fold in fresh herbs, reserving some for garnish.
  • Scatter chopped cashews over the top and add extra lime zest if desired.
  • Taste and adjust dressing as needed.

Notes

For best texture, keep dressing and noodles separate until serving. Leftovers can keep well for 2 to 3 days if stored correctly.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 9gFat: 20gSaturated Fat: 2gSodium: 500mgFiber: 5gSugar: 7g
Keyword Colorful Salad, Comfort Food, Rainbow Noodles, Tangy Dressing, Vegetarian Noodles
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