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Spicy Asian Noodle Salad

**This recipe was featured as part of our 2019 New Release Wine & Food Pairings.**

Suggested Wines

  • Vignoles Reserve (Semi-Dry White)
  • Semi-Dry Riesling (Semi-Dry White)

The slight heat in this classic Asian salad compliments a slightly sweet and full flavored wine such as Riesling. Additional heat can be added by increasing the amount of Sriracha sauce.

Ingredients

  • 8 oz angel hair pasta
  • 1/4 cup sesame oil
  • 2 tablespoons garlic, minced (about 4 cloves)
  • 6 green onions, chopped with white parts separated
  • 2/3 cup low sodium soy sauce
  • 1 tablespoon Sriracha sauce
  • 3 tablespoons rice vinegar
  • 3 tablespoons light brown sugar
  • 18 oz broccoli coleslaw
  • 4 oz grated carrots
  • 3/4 cup fresh cilantro, finely chopped

 Directions

  1. Bring a large pot of salted water to a boil.
  2. Cook noodles until al dente, according to package directions.
  3. Drain and rinse briefly with cool water to remove the excess starch and stop the cooking.
  4. Transfer to a large serving bowl.
  5. Add the broccoli and coleslaw, carrots and green parts of the onions.
  6. Put the sesame oil in a saucepan over medium heat.
  7. Add ginger, garlic, and white parts of the green onions. Cook until fragrant.
  8. Stir in soy sauce, Sriracha, brown sugar and rice vinegar.
  9. Cook until sugar is melted and everything is well incorporated.
  10. Pour over noodles and mix well.
  11. Refrigerate until ready to serve. Garnish with cilantro.
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6130 122nd Ave | Fennville, MI | 49408 | 269-561-2396