1 bunch scallions, green parts only, cut on a bias
Instructions
Whisk together all the ingredients for the dressing in a medium bowl and refrigerate.
Cook the pasta until al dente, drain and rinse with cold water. Transfer to a large bowl.
Heat a large saute pan over high heat and add the oil, and wait until it begins to shimmer. Add the bell peppers and saute until soft and slightly browned.
Add the cooked bell peppers, bean sprouts, nuts and sliced scallions to the pasta. Combine the pasta salad with the dressing and toss thoroughly. Serve immediately or refrigerate for the next day.
Originally Submitted
8/29/2012
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