|Caramel Pork Belly Banh Mi's with Asian Noodle Salad|
|Asian Noodle Salad|
For the Dressing:
Juice of 1 Lime
½C Olive Oil
½C Soy Sauce
2T Rice Wine Vinegar
2-3T Sesame Oil
½C Brown Sugar
3T Fresh Ginger, Minced
2T Fresh Garlic, Minced
1 Shallot, Minced
For the Asian Noodle Salad:
1 Package of Linguine Noodles, Cooked & Cooled
1 Head of Purple Cabbage, Sliced
1C Shredded Carrot
1 Red Bell Pepper, Sliced Thin
1 Yellow Bell Pepper, Sliced Thin
1 Bag of Bean Sprouts
2 Serrano Peppers, Minced
3T Fresh Thai Basil, Finely Chopped
1 Bunch of Green Onions, Sliced
1 Bag of Shelled Edamame Beans
10oz Whole Cashews, Lightly Toasted
Directions:1. To Make the Dressing: In a large bowl, add in the olive oil, and then squeeze in the juice of one lime. Add in the soy sauce, sesame oil, and brown sugar and whisk together until the sugar has dissolved. Lastly, whisk in the fresh minced ginger and garlic until combined. Pour the dressing into a dressing jar and keep in the refrigerator until it is ready to be used. The dressing keep for about 3 days.
2. To Make the Asian Noodle Salad: In a large mixing bowl, toss together all of the ingredients until all of the vegetables are mixed throughout the pasta noodles. Next, whisk or shake the dressing one last time and then pour over the salad. Mix the salad with the dressing with tongs until everything is completely covered.
3. Place the dressed noodle salad on a platter and garnish with more cashews.
source: asian noodle salad.