Asian spring bucatini salad

By Chef Eddie Jackson
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  • 1 pound bucatini noodles
  • 1/3 cup low sodium soy sauce
  • 1/3 cup rice vinegar
  • 1 1/2 teaspoons sesame oil
  • 1 tablespoon olive oil
  • Zest of 1 lime
  • Juice of 1 lime
  • 2 tablespoons turbinado sugar
  • 2 cloves garlic fine mince
  • 1 long red pepper or serrano thinly sliced
  • 1 carrot grated
  • 3 tablespoons fine minced cilantro


1. In a large pot with salted water cook noodles using package instructions minutes.  Using a colander strain noodles and add to a large bowl. 

2. In a small bowl add soy sauce, vinegar, zest, garlic sugar and juice. Whisk in olive oil  and sesame oil then continue mixing until ingredients are combine. Drizzle over pasta then add serrano, carrots and cilantro. Mix to combine ingredients with sauce.

3. Serve chilled or at room temperature


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