Happy 4th of July!

Check out the Vegas Morning Blend on Friday, July 4th for this segment on my...

Spicy Cold Noodle Salad

This recipe is courtesy of Chef Doreen Fang

Serves	Prep Time	Total Time
6-8	30 minutes	30 minutes

Ingredients

1 pound spaghetti, cooked per directions on box

Dressing

2 Tablespoons Sriracha chili sauce

2 teaspoons sesame oil

½ cup red wine vinegar

¼ cup hoisin sauce

½ cup soy sauce (preferably Aloha Shoyu)

¼ cup granulated sugar

2 Tablespoons canola oil

1 teaspoon Ichimi pepper (Japanese chili pepper)

3-4 cloves garlic, minced

1¼ cup red onions, julienned, loosely packed

3 cups hot house cucumbers, julienned

3 cups carrots, julienned, approximately 3 medium carrots

3 stalks green onions, finely chopped

½ cup cilantro, rough chopped

2-3 cups poached chicken breast, shredded (optional)

Directions

Cook spaghetti noodles according to the package directions, drain and lightly coat with canola/vegetable oil. Set aside. (This can be made the night before and put in an airtight container).

While cooking the pasta, in a medium bowl, add all the ingredients for the dressing into the bowl and whisk. Add the red onions, combine and allow the dressing to chill at least 15 minutes in the refrigerator.  This can also be made the night before, covered in an airtight container.

In a large bowl, add the pasta, cucumbers, carrots, chicken, green onions and cilantro. Pour the dressing into the bowl and thoroughly combine. You may serve immediately or cover tightly and chill till ready to serve.

This is the perfect dish to serve on a hot summer day. It’s light, healthy and delicious!

Wishing you all a safe and Happy 4th!