Paleo friends, look the other way……

I came across this Spicy Asian Noodle Salad and jumped on it.  I love cold salads like this in the summer.

Grill some shrimp or chicken and maybe (ok, definitely) some rosé or white wine and its the perfect evening dinner on a hot day.

I particularly loved this one because of all the veggies in it.  If you don’t want to use whole wheat noodles there are plenty of grain-free or rice noodle options you could use.  It is sooooo easy too!

Here’s what ya do……

1 pound whole-wheat spaghetti
½ cup or to taste reduced-sodium soy sauce (I used Bragg Liquid Amino instead)
2 tablespoons sesame oil
2 tablespoons canola oil

2 tablespoons rice-wine vinegar, or lime juice
1½ teaspoons crushed red pepper
1 bunch scallions, sliced, divided
¼ cup chopped fresh cilantro, divided (optional)
4 cups snow peas, trimmed and sliced on the bias
1 medium red bell pepper, thinly sliced
½ cup toasted sesame seeds

Bring a large pot of water to a boil. Cook spaghetti until just tender, 9 to 11 minutes or according to package directions. Drain; rinse under cold water.

Meanwhile, whisk soy sauce, sesame oil, canola oil, vinegar (or lime juice), crushed red pepper, ¼ cup scallions and 2 tablespoons cilantro (if using). Add noodles, snow peas and bell pepper; toss to coat.

To serve, mix in sesame seeds and garnish with the remaining scallions and cilantro.

Make Ahead Tip: Prepare through Step 2, up to 2 hours in advance.  Its even better cold the next day!

I found this recipe here on Eating Well.  They have so many delicious, easy and healthy recipes!

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