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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I found this recipe online and have made it several times. It is a big hit. I tripled it the first time I made it, so I had to adjust all the recipe measurements to taste. Ingredients:
1/4 cup soy sauce |
1/4 cup seasoned rice vinegar |
4 tablespoons sesame oil |
2 teaspoons hot red pepper flakes (to taste for your spicy level) |
2 garlic cloves, minced |
2 teaspoons grated peeled fresh ginger |
3/4 lb thin linguine |
1 cup coarsely shredded carrot |
1 red pepper, sliced |
1 green pepper, sliced |
3 scallions or 3 green onions, cut crosswise into thirds and thinly sliced lengthwise |
1/4 cup sesame seeds, toasted |
Directions:
1. Stir together soy sauce, vinegar, oil, red pepper flakes, garlic, and ginger.
2. Cook linguine in a large pot of boiling salted water until just tender, then drain in a colander and rinse under cold water until cool.
3. Toss with dressing, carrot, scallions, red pepper, green pepper and sesame seeds in a large bowl.
4. Cooks' note: Toast seeds in a dry heavy skillet over moderate heat, stirring until fragrant and a shade or two darker or toast in a shallow baking pan in a oven, 5 to 10 minutes.
5. Do the night before to allow the salad to marinate.
6. Store in a plastic container in the fridge and shake it occasionally to coat the entire salad.
7. Some of the measurements should be adjusted to taste if you double or triple it (i.e., those who don't like the salty taste of soy sauce should decrease it).
8. This is awesome and it is a real party and/or BBQ hit.
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