Asian Noodle Salad

Tonight I busted out The Brinkley’s Cookbook!

(my new last name, in case you were wondering who the Brinkley’s are! It’s me, Charles & Jackson – our little family!)

This was one of the amazing gifts I received at my Pennsylvania Bridal Shower from all my friends and family.

Everyone added a recipe or two for Charles and I to enjoy – some of them even have stories to go along with them. It was such a cute gift!

The cookbook is broken down into sections and completely personalized. It was made on Tastebook if anyone is looking to create something similar – I highly recommend it, this cookbook is great quality!

Tonight I was in the mood for an Asian night – so I made Aileen’s Asian Noodle Salad.

Spicy Soy Dressing:

• 3/4 inch of ginger root – chopped
• 2 fresh green chilies- cored, seeded, diced
• 2 garlic cloves – chopped
• 2 tsp sugar
• 4tbsp rice wine vinegar
• 4 oz soy sauce
• 4 tbsp peanut oil
• 2 tbsp sesame oil

Prepare the veggies and combine all dressing ingredients in a bowl. Pour soy sauce in last, followed by whisking in the oils so the sauce thickens. Set Aside.

While the sauce thickens, prepare the salad – boil 8 oz noodles until tender but still chewy.

Drain noodles and combine with the spicy soy dressing – set aside to marinate.

While the salad was marinating in the dressing I boiled 6 oz of snow peas until tender but still crisp.

And chopped up 2.5 oz of roasted, unsalted peanuts to add to the salad.

Comine everything in a bowl.

Serve & Enjoy!

This came out fantastic! The papers gave it a little kick, the snow peas gave it a little crunch – the meal was delicious!

I can’t wait to try out the rest of the recipe creations from The Brinkley’s Cookbook!

Stay tuned for deliciousness!