Asian Noodle Salad

This recipe is adapted from Pioneer Woman who adapted it from Jamie Oliver. However it ended up here, I am so glad it did! YUM!

1 package whole wheat fettuccine noodles , cooked, rinsed, and cooled

3/4 head sliced Napa cabbage, sliced thin
1/3 head sliced purple cabbage, sliced thin
1 bag baby spinach, sliced thin
1/2 red bell pepper, sliced thin
1/2 yellow bell pepper, sliced thin
1/2 orange bell pepper, sliced thin (if available)
1 16oz bag bean sprouts (also called “mung bean sprouts”)
4 sliced scallions
1 large English cucumber, partly peeled and sliced thin
LOTS of chopped cilantro—up to one bunch


DRESSING:

Juice of 2 lime
3/4 cup olive oil
3 cup sesame oil
3/4 cup light soy sauce
2/3 cup brown sugar (not packed)
1/3 cup fresh ginger, chopped
6 cloves chopped garlic

Mix veggies together in a large bowl.
Cook noodles - when they are done throw in the bean sprouts and stir around. Drain bean sprouts and noodles together.
Put dressing ingredients in blender and whirl until smooth.
Add noodles to veggies (I used about 2/3 of the noodle/bean sprout mix - saved the rest for another meal). Mix all together. Supply breath mints after the meal.

Note: Before mixing dressing and noodles/veggies I removed about 1/3 of the veggie/noodle mix and reserved for lunches tomorrow with reserved dressing.
I topped the salad with sliced cooked chicken breast to make a complete meal. Would be excellent with cubed tofu too.

Husband loved, DS2 loved, DS1 was not in love with it but ate it.