I really wanted something fresh and summery for dinner tonight, after time at the cottage and far to much barbecued and processed food for the past few days. So, I came up with this delightful spaghetti salad. If you are going to make a traditional Asian noodle salad, Soba noodles might be a little closer to authenticity, but I opted for simple in my usual style 😉

Asian Spaghetti Salad

16 ounces spaghetti noodles, cooked (or soba if you prefer)
1/4 cup soy sauce
1 TBSP brown sugar
2 TBSP honey
Squeeze of lime juice
2 cloves garlic, minced
1 TBSP rice vinegar
1 tsp sesame oil
1/3 cup cilantro, chopped
1/2 cup cashew nuts, chopped
1/2 cup snow peas
1/2 red pepper, sliced
1/2 green pepper, sliced
1/2 cup carrot, grated
1 bunch spring onions, sliced

In a large bowl combine soya sauce, sugar, honey and lime juice, vinegar, sesame oil and garlic. Whisk well.  Mix in the cooked spaghetti (or soba) noodles and toss to coat. Stir in all vegetables and cashews. Chill for several hours, and serve cold.