San Antonio's Zesty Asian Fusion Noodle Salad
Inspired by a popular recipe from the San Antonio Express News, this Asian Fusion Noodle Salad combines vibrant flavors from East and West. Featuring a tantalizing combination of soy sauce, Sriracha, and sesame oil, this colorful dish is packed with veggies, noodles, and your choice of shrimp or beef. Perfect as a standalone meal or a lively accompaniment, it's guaranteed to impress both your taste buds and your guests. Low-sodium soy sauce and whole-wheat pasta are recommended for a healthier twist.
4
Servings
N/A
Calories
13
Ingredients
Ingredients
soy sauce
1/2 cup (low-sodium preferred)
olive oil
2 teaspoons
sesame oil
1 teaspoon
crushed red pepper flakes
1 teaspoon
minced garlic
1 teaspoon
sriracha hot sauce
1 teaspoon
spaghetti or fettuccine
16 ounces (whole-wheat preferred)
napa cabbage
2 cups (shredded)
carrot
1 cup (shredded)
red pepper
1/2 cup (diced)
cilantro leaf
1/2 cup (chopped)
shrimp or beef
2 cups (optional, cooked)
salt
to taste
Instructions
1
Prepare the Vinaigrette: In a medium-sized bowl, whisk together the soy sauce, olive oil, sesame oil, crushed red pepper flakes, minced garlic, and Sriracha hot sauce until well blended. Set aside to allow the flavors to meld.
2
Cook the Noodles: In a large pot, bring water to a rolling boil and add a generous pinch of salt. Add the spaghetti or fettuccine and cook according to package instructions until al dente. Drain the noodles in a colander and transfer them immediately to a large serving bowl.
3
Prepare the Vegetables and Protein: While the noodles are cooking, shred the Napa cabbage, carrots, and chop the red pepper and cilantro leaves. Prepare the shrimp or beef if using by cooking to your preference.
4
Combine Ingredients: To the bowl of hot noodles, add the prepared vinaigrette, shredded napa cabbage, shredded carrot, diced red pepper, chopped cilantro, and your choice of shrimp or beef. Gently toss all ingredients together until evenly coated with the vinaigrette and mixed well.
5
Serve: Divide the salad into individual serving bowls or plates. Serve immediately or chill for a few minutes for a refreshing option.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is San Antonio's Zesty Asian Fusion Noodle Salad?
It is a vibrant noodle dish inspired by the San Antonio Express News that combines East and West flavors with a vinaigrette of soy sauce, Sriracha, and sesame oil.
How many people does this recipe serve?
This recipe is designed to yield approximately 4 servings.
What kind of noodles are best for this Asian Fusion salad?
The recipe calls for 16 ounces of spaghetti or fettuccine, with whole-wheat pasta recommended for a healthier option.
What ingredients make up the vinaigrette?
The vinaigrette consists of soy sauce, olive oil, sesame oil, crushed red pepper flakes, minced garlic, and Sriracha hot sauce.
Is this noodle salad spicy?
Yes, the salad has a spicy kick due to the inclusion of both crushed red pepper flakes and Sriracha hot sauce.
Can I use beef instead of shrimp?
Yes, you can use 2 cups of either cooked shrimp or cooked beef depending on your preference.
What type of cabbage should I use?
The recipe specifically uses 2 cups of shredded Napa cabbage.
How should the carrots be prepared?
The carrots should be shredded, and the recipe requires 1 cup of them.
Can this be made as a vegetarian dish?
Yes, by omitting the shrimp or beef, it can be served as a vegetarian-friendly meal.
Is it better to serve this dish hot or cold?
You can serve it immediately while warm or chill it for a few minutes for a more refreshing cold salad option.
What is the recommendation for soy sauce?
The recipe suggests using low-sodium soy sauce for a healthier twist.
How do I prepare the red pepper?
The red pepper should be diced, using approximately 1/2 cup for the salad.
Should the noodles be cooked all the way through?
The noodles should be cooked until they are al dente according to the package instructions.
How much cilantro is needed?
The recipe calls for 1/2 cup of chopped cilantro leaves.
What are the first steps in making this salad?
The first step is to whisk together the vinaigrette ingredients in a medium-sized bowl to allow the flavors to meld.
How much garlic is required?
The recipe requires 1 teaspoon of minced garlic.
What kind of oil is used besides sesame oil?
In addition to sesame oil, 2 teaspoons of olive oil are used in the dressing.
Do I need to salt the pasta water?
Yes, the instructions recommend adding a generous pinch of salt to the boiling water before adding the noodles.
Can I prepare the vegetables while the noodles cook?
Yes, the instructions suggest shredding the cabbage and carrots and chopping the pepper and cilantro while the noodles are boiling.
How is the final dish assembled?
Add the vinaigrette, prepared vegetables, and protein to the hot noodles and gently toss until evenly coated.
Is this a quick recipe to prepare?
Yes, it is tagged as a 'quick' meal that can be prepared easily as a one-dish meal.
What is the total number of ingredients used?
There are 13 ingredients in total used for this recipe.
Can I use any other protein besides shrimp or beef?
While the recipe suggests shrimp or beef, you could likely substitute other proteins or leave them out for a vegetarian version.
How much soy sauce is in the dressing?
The recipe uses 1/2 cup of soy sauce for the vinaigrette.
What is the texture of the Napa cabbage in this salad?
The Napa cabbage should be finely shredded to blend well with the noodles and other vegetables.
Should the noodles be drained?
Yes, drain the noodles in a colander before transferring them to the serving bowl.
What makes the salad 'Zesty'?
The combination of Sriracha, garlic, crushed red pepper, and soy sauce provides the zesty, bold flavor profile.
Can this recipe be considered healthy?
Yes, it is tagged as healthy, especially if using whole-wheat pasta and low-sodium soy sauce.
What is the source of inspiration for this recipe?
The recipe is inspired by a popular dish featured in the San Antonio Express News.
How much crushed red pepper flakes should I add?
The recipe calls for 1 teaspoon of crushed red pepper flakes for the dressing.