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Published on May 11, 2016

Asian noodle salad recipe

Makes 8 servings


  • 8 ounces whole wheat spaghetti, cooked, drained
  • 1 cucumber, julienned*
  • 1 red pepper, cut into thin strips
  • 1 cup shredded red cabbage
  • 2-3 handfuls fresh spinach
  • 4 scallions, thinly sliced
  • ½ cup pistachios, chopped


  • ½ jalapeno pepper, seeded, minced
  • 3 cloves garlic, minced
  • 1 inch knob fresh ginger, peeled, minced
  • 2 Tbsp. sesame oil
  • 3 Tbsp. olive oil
  • 4 Tbsp. soy sauce
  • ½ lime, juiced or 2 Tbsp. lime juice
  • 2 Tbsp. brown sugar


Place pasta and vegetables in a large bowl. In a small bowl combine dressing ingredients, whisking to thoroughly combine. Pour over noodles and vegetables and using tongs, toss to coat. Chill. Sprinkle with chopped pistachios. Serve.

*Julienned means to cut into matchstick-like pieces.

Nutrition analysis per serving: 230 calories, 12g fat, 6g protein, 28g carbohydrate, 2g fiber, 600mg sodium

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