If you bring Cold Spicy Noodles to a party, be prepared to share the recipe! Serve as a vegetarian main or a delightful side dish. Being an oil-based salad, it is great to take to cookouts with no worries of mayonnaise turning in the heat. This is a fantastic main dish which can moonlight as a side dish. The recipe makes two portions so it’s perfectly designed for just that!
If you need something a little heartier, add some precooked shredded chicken to the mix. Cool, refreshing vegetables with a hint of heat as not to overwhelm you. Cold Spicy Noodles, it’s the next big thing!
One of each of the following:
Bok choy, sliced thin
small carrot, shredded
small cucumber, seeded and shredded
scallion, sliced thin on a bias
mild pepper, thin julienne (I like to use an Anaheim)
2 servings of Soba noodles or whole wheat spaghetti, cooked and cooled
4 Oz Bulletproof Orange Ginger
As you prepare the vegetables, place them in a large mixing bowl, you will be adding the sauce and noodles later so you’ll need the room.
Add the dressing mixture to the vegetables and give it a good stir to incorporate; then add the noodles and toss to combine. At this point you can serve immediately as everything is cold. You can refrigerate but keep in mind, the noodles are going to absorb some dressing. If serving later, you may need to add a little more sauce to it . Garnish with toasted sesame seeds.
Serves 4 as a side dish
