Wednesday, August 19, 2015

Asian Rainbow Noodle Salad

Asian Rainbow Noodle Salad - They say you should eat the rainbow and you do just that with this delicious Asian inspired noodle salad.

Asian Rainbow Noodle Salad from www.bobbiskozykitchen

Howdy doody foodie peeps  

Can you believe I am actually bringing you a salad? I mean I have like what? Maybe 5 on the blog? Ya, I think I have been neglecting the whole leafy green side of things a bit. But, to be honest, salad around here usually ends up being some baby arugula or baby spinach, with whatever leftover veggies I have in the fridge chopped up on top, and then a simple dijon or balsamic vinaigrette. *Yawn* borrrrrrring! 

Now, one could argue that there are noodles in that thar bowl, so that would make it a pasta salad. To those people I say pppfffttttttt just wait until you see how many veggies are in there. The noodles are actually in there to get my non veggie lovers (aka Miss Picky Pants) to maybe see noodles and forget all about the healthy stuff that is surrounding them. Aah hhaaaaa I am still sneaky, even after they have grown up. 

But hey, I gotta keep those sneaky moves in tip top shape because it won't be too long before they go from sneaky Mom to sneaky Nana and I am trying to get veggies into the g-baby. 

Please Lord, don't make it as difficult as it was with her father!! 

Asian Rainbow Noodle Salad from

I actually have had to really work hard to get salads accepted here at home! If you have been with me for very long, you know that Kevin is the "Where's the meat" guy. Yup, he is a carnivore through and through, and gives me much grief when he is forced to endure a meal with no meat visible whatsoever. 

Do you have one of those?

Such a pain in the....ummm ya 

However, he has actually started to come around to the veggie loving side of things and has not complained that I am addicted to this salad, and that there has been a big bowl of it in the fridge for pretty much the last month or so. Actually, as we were eating it again last night, he said, "this salad is really really good"  Of course he did have BBQed chicken to go with it. But I will take what I can get!

Asian Rainbow Noodle Salad from

As for my obsession with this salad, OhhEmmmGeeee people! This is one of those dishes that seems to get better after a couple of days, which makes me very very happy. I seriously hate making a salad only to throw away half of it because it won't keep in the fridge.

But I don't have to worry about it being in the fridge for long because I have been eating this salad pretty much morning, noon, and night!

I am growing cucumber this year, but I have decided that I need to grow the rest of the veggies so I can make this whenever I want.

If creating another garden just for this recipe doesn't count as obsessed, I don't know what does!

Asian Rainbow Noodle Salad from

Asian Rainbow Noodle Salad
By Bobbi's Kozy Kitchen

Asian Rainbow Noodle Salad from


  • 8 ounces spaghetti
  • 1 cup shredded carrot
  • 15 mini sweet bell peppers, sliced
  • 1 large English cucumber, halved and sliced
  • 4 green onions, chopped
  • 1 handful fresh cilantro, chopped
  • 1/2 head napa cabbage, thinly sliced
  • 1/4 head purple cabbage, thinly sliced
  • 2 cups baby kale
  • 1 cup frozen edamame, defrosted
  • 1 cup peanuts, chopped


  • 1/4 cup vegetable oil
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon honey
  • 1 inch piece of ginger, grated
  • 1 tablespoon sesame oil
  • 2 cloves garlic, chopped
  • 1 tablespoon hoisin sauce
  • 1/2 teaspoon fish sauce
  • 1 tablespoon sriracha 


1. For the salad: Bring a pot of water to a boil. Cook the spaghetti to al dente according to the package directions. Drain, rinse and let cool.

2. Mix together the cooked spaghetti, carrots, peppers, bean sprouts, cucumbers, green onions, cilantro, napa cabbage, purple cabbage, edamame, and kale. Add the peanuts and toss together.

3. For the dressing: place the vegetable oil, soy sauce, rice wine vinegar, honey, ginger, sesame oil, garlic, hoisin sauce, fish sauce, and sriracha, in a mason jar, and shake until well blended.

4. Pour the dressing over the salad and toss well.

Yield: 6 to 8 servings
Prep Time: 00 hrs. 20 mins.
Cook time: 00 hrs. 00 mins.
Total time: 20 mins.
Tags: pasta, carrot, bell pepper, cucumber, green onion, cilantro, cabbage, kale, edamame, peanuts, ginger, garlic, Asian, salad

Do You Shop Amazon?
Help support this blog by starting your Amazon shopping here. THANK YOU!!
(Turn off your ad blocker to see link)

Like what you see? Please leave me a comment!
Let's stay connected!
Bloglovin' | Facebook | Twitter | Pinterest | Google+ | Instagram |

Planning on making one of my recipes? Nothing would make me happier! Take a photo and share it on Instagram using the hashtag #BobbisKozyKtchn I would love to see what you made.

Here are some more Asian inspired dishes you might like.

Asian Style Salmon Burgers with Hoisin Mayo

No comments:

Post a Comment