Asian Noodle Salad

I have made this for a couple of years and it is hands-down my all-time favorite salad. I got the recipe from the Pioneer Woman. I really love all of the recipes I've tried of hers, but this is one is my favorite. I believe she was inspired by a recipe from the Naked Chef.

I always forgot how much time it takes to cut all the vegetables up and what an incredible mess it makes. It also makes enough salad to feed an huge army, so if you are not feeding an army, be careful! I usually make it and only dress what I need, putting the leftover veggies and noodles in ziplock bags with a little dressing in a side bag, and then toss a small version for lunches the next few days.

I've used Asian rice noodles instead of linguini before, but I didn't like it nearly as much.

Asian Noodle Salad

1 pkg. linguine noodles, cooked, rinsed & cooled

1/2 head sliced napa cabbage

1/2 head sliced purple cabbage

1/2 bag baby spinach

1 of each red, yellow & orange bell peppers, thinly sliced

1 bag mung bean sprouts

1 bunch chopped cilantro

3 whole scallions, sliced

3 whole cucumbers, peeled & sliced

1 10-oz. can cashews

Mix the noodles and vegetables in a very large bowl, toss with the dressing and top with cashews. 

For the dressing:

1 whole lime, juiced

8 T. olive oil

8 T. soy sauce

2 T. sesame oil

1/2 c. brown sugar

3 T. fresh ginger, minced

2 cloves garlic, minced

1 jalapeño, seeded & chopped

I like to put the dressing in my Blendtec blender to insure that everything is chopped super fine, but you can also do it all by hand. 

Green Beans w/Spicy Pecans

I got this recipe years ago from Mary Tincher and it's been a staple in our holiday meals ever since. When I was the Compassionate Service Leader in my LDS ward congregation, I used this recipe for the funeral meals that we would serve. Everyone would come into the kitchen to ask for the recipe.

I always use the frozen green beans from Costco that have a fresh taste. If you want to dress it up for a Christmas meal, cut strips of red pepper and add to boiling water the last few minutes. It ends up looking very festive.

green beans, fresh or frozen

1/2 c. butter

1 c. sugar

1 c. pecans, coarsely chopped

cumin & cayenne pepper

chili powder

Cook as many green beans as you need for your recipe, boil or steam them until crisp-tender and still a bright green color (making sure to salt them as they cook). While they are cooking, melt the butter and sugar in a frying pan. Stir over med-high heat until melted. Generously sprinkle cumin & chili powder over the mixture and then ad some cayenne (not as generously as the others). Add pecans and continue to stir until they start to carmelize. Transfer green beans to a bowl and quickly toss with the nut mixture. Serve hot.