160+ 5-Star Reviews: Ree Drummond's Sesame & Ginger Noodle Salad | The Pioneer Woman

Ree preps a flavorful Asian Noodle Salad with plenty of fresh vegetables! Now THIS is what we call a salad. Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/2UtWH4J Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Asian Noodle Salad Recipe courtesy of Ree Drummond Total: 30 min Active: 30 min Yield: 6 servings Level: Easy Ingredients Salad: 8 ounces thin spaghetti One 8-ounce bag julienne/fine-cut carrots (about 1 1/2 cups) One 6-ounce bag baby sweet peppers, seeded and sliced thinly into rings (about 1 cup) One 4-ounce bag bean sprouts (about 1 cup) 3 English cucumbers, halved, seeds removed and sliced 3 scallions, sliced Up to 1 bunch fresh cilantro, chopped 1/2 head or more napa cabbage, sliced 1/2 head or more purple cabbage, sliced 1/2 bunch kale, leaves torn off the stalks and shredded 2 cups peanuts, chopped Dressing: 1/2 cup olive oil 1/3 cup low-sodium soy sauce 1/4 cup oyster sauce 1/4 cup rice wine vinegar 1/4 cup brown sugar 3 tablespoons chopped fresh ginger 2 tablespoons sesame oil 2 to 3 cloves garlic, chopped Directions For the salad: Bring a pot of water to a boil. Cook the spaghetti to al dente according to the package directions. Drain, rinse and let cool. Mix together the cooked spaghetti, carrots, peppers, bean sprouts, cucumbers, scallions, cilantro, napa cabbage, purple cabbage and kale. Add the peanuts and toss together. For the dressing: Whisk together the olive oil, soy sauce, oyster sauce, rice wine vinegar, brown sugar, ginger, sesame oil and garlic in a medium bowl. Pour the dressing over the salad and mix together with tongs or your hands. If the salad seems a little dry, just mix up a little more of the wet ingredients of the dressing and throw it in. It's a very organic process. Transfer to a large platter and serve. https://www.instagram.com/thepioneerwoman/ https://twitter.com/thepioneerwoman https://www.facebook.com/thepioneerwoman/ Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #ThePioneerWoman #ReeDrummond #FoodNetwork #AsianNoodleSalad Ree's Asian Noodle Salad How-To | The Pioneer Woman | Food Network https://youtu.be/b00pUmumA9Q