Cold Asian Noodle Salad

Instructions

1. 01

   To prepare the dressing, whisk together ¼ cup reduced sodium soy sauce, 2 tablespoons honey, 1 tablespoon toasted sesame oil, 1 tablespoon rice vinegar, 1 teaspoon minced garlic, 1 teaspoon grated ginger root, and ½ teaspoon crushed red pepper flakes together in a large mixing bowl. Set aside

2. 02

   Bring a large pot of water to a rapid boil. Once boiling, stir in ½ tablespoon of kosher salt and the noodles. Cook the noodles according to package directions. Once the noodles are cooked, drain well in a colander but do not rinse the noodles. *If you are using rice or soba noodles, you will need to rinse under cold water to prevent them from becoming gummy.

3. 03

   Add the pasta to the large bowl and toss with HALF of the prepared dressing and toss to coat. Allow the noodles to cool slightly (10-15 minutes) before adding the vegetables.

4. 04

   Once cooled slightly, add the broccoli slaw, sliced bell pepper, sliced green onions, chopped cilantro, and remaining dressing to the noodles and toss to combine.

5. 05

   Cover and refrigerate for at least 1 hour or up to 8 hours before serving.

6. 06

   Before serving, add sesame seeds or chopped nuts if desired, toss, and serve.