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Prep Time: 10 Minutes Cook Time: 7 Minutes |
Ready In: 17 Minutes Servings: 6 |
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This tangy, Asian-style noodle salad is great for summertime, for a quick lunch, or light supper. This dish is both egg free and dairy free, and it's from Vegetarian Times. Ingredients:
12 ounces linguine or 12 ounces thin spaghetti |
2 teaspoons dark sesame oil |
1/2 cup chopped scallion |
1/4 cup chopped flat leaf parsley |
2 tablespoons toasted sesame seeds |
1/3 cup tahini |
1/4 cup boiling water |
3 tablespoons fresh lemon juice |
3 tablespoons soy sauce (low sodium if you prefer) |
2 tablespoons minced fresh ginger |
4 teaspoons chili paste |
1 tablespoon lemon, zest of |
1 tablespoon sugar |
4 garlic cloves, minced |
Directions:
1. Bring a large pot of salted water to a boil.
2. Make dressing: Add tahini into bowl and gradually add boiling water until smooth.
3. Add remaining dressing ingredients and whisk until combined.
4. Dressing can be made ahead and refrigerated for up to 3-4 days.
5. Boil pasta until just tender (about 7 minutes).
6. Drain pasta and rinse with cold water to stop the cooking.
7. Transfer to serving bowl and drizzle with sesame oil.
8. Toss to coat evenly.
9. Add the dressing and mix well.
10. Sprinkle with scallions, parsley, and toasted sesame seeds.
11. Refrigerate or serve at room temperature.
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