Autumn Asian Noodle Salad is a delicious cold dish that brings freshness and crunch to your holiday table. Candied butternut squash, walnuts, baby arugula, and sweet bell peppers top noodles coated in a black bean dressing.
It is easy to get caught up in casseroles, but this Autumn Asian Noodle Salad will break the monotony this holiday season. It’s crispy, crunchy and delicious. You’re going to love it!
I love fresh vegetables. They are colorful, healthy, beautiful and so very tasty. One of my favorite ways to eat my veggies is in Chinese dishes, so I thought I would make a fall salad that would bring a bit of freshness and crunch to the standard holiday fare.
This delightful salad is perfect as a side dish but it will also hit the spot as a main course for lunch or dinner. It’s got all the right notes, saucy noodles, sweet candied butternut squash and walnuts, raw bell peppers for crunch, and the bite of the arugula to balance out the sweet. Yum and more yum!
The dressing is flexible too. You could try carrots instead of the butternut, add in come crunchy broccoli or swap out the noodles for spiralized zucchini. So if dinner needs to get on the table and you are looking for a fun way to fit in your recommended veggie servings, try this Autumn Asian Noodle Salad that can be made in under an hour!
Autumn Asian Noodle Salad
Ingredients
- 2 large red bell peppers thinly sliced
- 4 oz baby arugula
- ½ box of spaghetti
- 1 TB ½ scotch
- 3 TB black bean garlic sauce
- 1 TB ½ Turbinado sugar
- 1 TB ½ canola oil divided
- 1 TB ½ rice wine vinegar
- 1 large shallot julienned
- 2 cups ½ butternut squash diced in ½ inch cubes
- TB ½ canola oil
- 1 TB soy sauce
- 1 TB Turbinado sugar
- 1 cup walnuts
- TB ½ canola oil
- 1 TB soy sauce
- 1 TB Turbinado sugar
Instructions
- Preheat oven to 300F
- Cook spaghetti according to package instructions, rinse in cold water and drain.
- Combine all dressing ingredients except shallot in a small bowl.
- Meanwhile, in a large skillet, heat half a tablespoon of oil over high heat.
- Add butternut to pan a stirfry until it begins to get tender.
- Add 1 TB soy sauce and 1 TB sugar and continue to fry until squash is caramelized but still has a bit of tooth.
- Remove squash from pan and set aside.
- And the other half tablespoon of oil (if needed) to the pan.
- Add walnuts and stirfry 1-2 minutes.
- Add 1 TB soy sauce and 1 TB sugar to the walnuts and cook another minute while stirring constantly.
- Place walnuts on a baking sheet covered in parchment and toast in the oven until dry and crispy, about 5-10 minutes.
- In the same skillet, sauté shallot for one minute over high heat.
- Add dressing ingredients and heat until sugar has dissolved, about 1-2 minutes.
- In a large bowl toss together arugula, sliced peppers, butternut squash, walnuts, spaghetti and dressing.
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