These zesty Tiki Noodles are the perfect combination of sweet, salty, spicy, and crunchy!
The best thing about these tiki noodles? They taste even better on day two! So go ahead, enjoy them for lunch the next day as well.
½ cup Asian sesame oil
½ cup soy sauce
3 Tbsp. rice or cider vinegar
¾ Tbsp. salt
1 Tbsp. hot chili oil
or 1 tsp. crushed red pepper
3 Tbsp. sugar
1 lb. linguine or rice noodles
½ red pepper, diced
¼ cup scallions
1 Tbsp. roasted sesame seeds (optional)
1 cup shredded cabbage (optional)
Combine first 6 ingredients in a bowl. Cook pasta al dente. Drain pasta and stir in the sauce while the noodles are hot.
Cover and refrigerate overnight or until cooled. Toss noodles with peppers, scallions, sesame seeds, and cabbage.
Serve the Tiki Noodles at room temperature in small bowls with forks.
By Lori Ross, Southern Boating July 2019