This recipe has all my favorite Asian flavors like ginger, cilantro, soy sauce and chili sauce. Maybe it’s the linguine but it doesn’t really resemble any Asian dish that I’ve ever tried. The sauce is light and flavorful with just enough veggies for crunch. Those red peppers and carrots add little bit of sweetness and crunch. Don’t be afraid of the chili garlic sauce. I know a tablespoon may seem like a lot but it when you add it to the sauce it adds just a little bit of heat and a lot of flavor. I like to eat this noodle salad at room temperature but it also tastes equally good cold. I think it’s best right out of the fridge for breakfast.
8 ounces linguine
1/4 cup honey
1/4 cup soy sauce
1 tablespoon chili garlic sauce (less if you don’t want it too spicy but I wouldn’t omit completely as it adds a lot of flavor)
2 tablespoons rice vinegar or sherry vinegar
2 large cloves garlic, finely grated or minced
One 2-inch piece ginger, peeled and finely grated
1/4 cup extra virgin olive oil
1 cup carrots, shredded
1 cup shelled edamame, thawed if frozen
1 small bunch scallions, very thinly sliced on an angle
1 red bell pepper, very thinly sliced
1/4 cup cilantro, chopped
Bring a large pot of salted water to a boil. Add the noodles and cook until al dente, and then drain.
Meanwhile, combine the honey, soy sauce, vinegar, garlic, ginger and chili garlic sauce in a large bowl, then whisk in the oil. Add the carrots, edamame, scallions, red pepper and noodles, then toss to combine.
Sprinkle cilantro over each serving.
Serve at room temperature.
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