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Autumn Asian Noodle Salad
This salad is great as a side dish but can also be a main course.
Course
Salad
Cuisine
Asian
Season
Fall
Key Ingredient
Butternut Squash, Red Peppers
Prep Time
15
minutes
minutes
Cook Time
35
minutes
minutes
Total Time
50
minutes
minutes
Servings
4
-10 servings
Author
Vintage Kitty
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.