Can I use a different noodle for this recipe?

Whole wheat spaghetti noodles, ramen noodles, linguine style rice noodles, rice vermicelli and soba noodles are all good alternatives.

How do I add more protein to this meal?

Swap spaghetti noodles for a Banza noodle or another brand that incorporate legumes for added protein content. Keep in mind that legume-based noodles do fall apart more easily so they might break apart as leftovers. Another idea is to add diced or shredded chicken, crispy tofu, extra edamame or shrimp.

What can I use instead of chili crisp?

Use sriracha sauce, red pepper flakes, or the chili onion crunch from Trader Joe's. Increase or decrease this element to control the level of spice.

What can I use instead of lime juice?

Use seasoned rice vinegar in an equivalent amount.

How should I store leftover rainbow noodles and how long does this salad last?

Store leftovers in an airtight container in the fridge for up to five days. This salad holds up shockingly well due to the hearty veggies and I think it tastes even better as it sits! Sometimes I'll toss with a splash more lime juice, hoisin sauce and sriracha to liven it up right before eating.

Rainbow Noodles with Tangy Asian Dressing

Name: Rainbow Noodles with Tangy Asian Dressing
Prep time: 20 min
Cook time: 7 min
Total time: 27 min
Cuisine: Asian
Ingredients: ½ cup avocado oil; ⅓ cup low-sodium soy sauce; 3 tablespoons Hoisin sauce; 3 tablespoons brown sugar; 2-inch knob ginger, finely grated; 2 cloves garlic, grated; zest of 1 lime; ¼ cup lime juice (about 2 large limes); ½ tablespoon chili crisp; 8oz thin spaghetti; 1 bunch Tuscan kale, ribs removed and thinly sliced; 1 English cucumber, sliced in half moons; 1 cup julienned carrots (about 2 medium carrots); 1 red bell pepper, thinly sliced; 2 cups purple cabbage, thinly shredded; 1 cup shelled edamame; 2 cups fresh herbs- mint, basil, cilantro, green onions; 1 cup roasted cashews, roughly chopped

Description

Rainbow noodles featuring a spectrum of crunchy vegetables, saucy noodles and crunchy cashews! Fresh, vibrant, and bursting with flavor—perfect lunch meal prep or an easy dinner.

Ingredients

Units Scale

Dressing

1/2 cup avocado oil
1/3 cup low-sodium soy sauce
3 tablespoons Hoisin sauce
3 tablespoons brown sugar
2-inch knob ginger, finely grated
2 cloves garlic, grated
zest of 1 lime
1/4 cup lime juice (about 2 large limes)
1/2 tablespoon chili crisp

Salad

8oz thin spaghetti
1 bunch Tuscan kale, ribs removed and thinly sliced
1 English cucumber, sliced in half moons
1 cup julienned carrots (about 2 medium carrots)
1 red bell pepper, thinly sliced
2 cups purple cabbage, thinly shredded
1 cup shelled edamame
2 cups fresh herbs- mint, basil, cilantro, green onions
1 cup roasted cashews, roughly chopped

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Instructions

Dressing

In a salad shaker or mason jar, whisk or vigorously shake together all of the dressing ingredients.

Salad

Bring a large pot of salted water to a boil. Cook spaghetti according to package directions. While the pasta is cooking, chop the veggies, herbs and cashews. Drain pasta and place in a large bowl. Toss the noodles immediately with about a fourth of the dressing and the kale, letting the warm noodles soften the kale a little. When the noodles are slightly cooled, add the cucumber, carrots, bell pepper, cabbage, edamame, fresh herbs and more dressing, tossing until well combined. Fold in the cashews and serve at room temperature with another little drizzle of dressing and sprinkle of herbs.

Notes

I’m a saucy gal and I use all of the dressing on this salad. However, you may have a little leftover that you can use for a different salad or drizzle for a rice bowl!

Refer to above blog post for expert tips and answers to frequently asked questions!

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Nutrition

Serving Size: 1/8 recipe (about 2 heaping cups salad)
Calories: 356
Sugar: 16 g
Sodium: 975.7 mg
Fat: 24.4 g
Carbohydrates: 28.7 g
Fiber: 5.3 g
Protein: 8.5 g
Cholesterol: 2.8 mg