Spicy Asian Noodle Salad

25 Min.
10 Min.
6
Ingredients
1
pound linguini, cooked al dente according to the package
1 pound linguini, cooked al dente according to the package
½
tablespoon Better Than BouillonĀ® Fish Base
½ tablespoon Better Than BouillonĀ® Fish Base
cup soy sauce
⅓ cup soy sauce
3
tablespoons sesame oil
3 tablespoons sesame oil
¼
cup honey
¼ cup honey
¼
cup vegetable oil
¼ cup vegetable oil
1
tablespoon minced garlic
1 tablespoon minced garlic
1
teaspoon crushed red pepper
1 teaspoon crushed red pepper
1
tablespoon sesame seeds
1 tablespoon sesame seeds
¼
cup diced green onion
¼ cup diced green onion
1
cup thinly sliced carrots
1 cup thinly sliced carrots
1
cup thinly sliced yellow squash
1 cup thinly sliced yellow squash
1
cup thinly sliced zucchini
1 cup thinly sliced zucchini
1
cup small broccoli florets
1 cup small broccoli florets
Directions
  1. Mix the fish base, soy sauce, sesame oil, honey, vegetable oil, garlic, and red pepper flakes in a large mixing bowl.
  2. Add the cooked linguini, sesame seeds, green onions, carrots, squash, zucchini, and broccoli to the bowl and toss to combine. Serve immediately or cover and refrigerate until ready to serve.

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