Budget Cooking...Comfort & Gourmet!
Sunday, August 8, 2010
Asian Inspired Noodle Salad
I was inspired to do this recipe after having watched Ina Garten on one of the Cooking Channels. I tweaked this by using whole grain pasta and omitting the peanut butter.
1 pkg of whole grain spaghetti
1 Red Bell Pepper
14 oz Snap Peas, (fresh blanched would be best, but I used frozen. You could even used french cut green beans)
* optional 1 lb of prepared grilled chicken cut into bite sized pieces
3 fresh Garlic Cloves chopped
1 knob of fresh Ginger Root (about the size of a quarter) peeled & chopped
2 tbsp Honey
6 oz. Rice Vinegar
2 oz. Soy Sauce
10 oz Vegetable Oil
1 tbsp Toasted Sesame Oil
- 1/3 cup peanut butter
(We have a child with a peanut allergy, so I did not use peanut butter for the family. I did however add about a tsp to my personal portion which I ate in a different room. YUM!)
1 bunch of Scallions (thinly sliced)
1 tbsp Sesame Seeds (toasted)
Please add the dressing just before serving. This cannot keep overnight, as the acidity of the dressing would break down the noodles.
1. Boil Noodles.
I used my pressure cooker. I boiled salted water for about 7 minutes. When it was boiling, I added my pasta. It only took me 3 minutes to cook the noodles.
Remove from water. Set aside. Chill in the refrigerator.
2. Wash and core red bell pepper. Chop and set aside.
3. Blanch fresh Snap Peas or thaw frozen Snap Peas. Drain in colander.
Chop into bite sized pieces.
4. Chop Garlic Cloves. Set Aside.
5. Peel and chop Ginger Root. Set Aside.
6. Build Dressing. Start with the garlic and ginger root. Next add honey and vinegar.
* If using peanut butter add it next. Whisk in oils. Chill in refrigerator.
You may have to whisk again before adding to salad.
7. In a large bowl, add cold spaghetti, chopped pepper, chopped snap peas, cubed chicken. Toss.
8. Add dressing.
9. Add garnish. Mix well.
Rice Vinegar with Chopped Garlic and Ginger Root
Add Soy Sauce
Add Toasted Sesame Oil (Be sure to refrigerate this. It goes rancid quickly)