Spicy Noodle Pasta Salad
August 3, 2008
Pasta, pasta, pasta! Love it, love it, love it! I made this last night and it was fabulous! I actually took it a step further by adding grilled chicken so it was a one dish meal that was really very light. I doubled the dressing and used half of it to marinade 2 lightly pounded chicken breasts that we grilled, sliced and served on top of these spicy noodles.
For the wide egg noodles, I used pappardelle, pronounced pa-par-DAY-lay. These are flat ribbons of pasta, sold either dried or fresh. They’re normally served with hearty sauces. If you cannot find pappardelle, you can substitute tagliatelle, which is a narrower ribbon.
This recipe was given to me by my friend Jenn. It was given to her by a friend that brought it to a bridal shower so I am sorry to say, I do not know where it originated from, but please enjoy!
For more recipes using pappardelle pasta click here.
- 1 lb. wide egg noodle (pappardelle)
- 2 tbsp. sesame oil
- 3 tbsp. soy sauce
- 1 ½ tbsp. balsamic vinegar
- 3 tbsp. sugar
- 1 tbsp. chili oil
- ½ cup chopped green onions
- ½ cup toasted almonds
- ½ cup chopped cilantro
- ½ lb. chopped asparagus (steamed lightly)
Toast almonds to your liking. Let cool.
Cook the noodles according to the instructions, rinse with cold water and drain really well.
Blend all the spices in a food processor or blender, then pour over noodles and blend gently so as not to break the noodles. Add the rest of the ingredients and toss again gently.
Refrigerate for about 3 hours before serving cold.
Serves: 4
Total time: 1 hour
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