Spicy Noodle Salad With Vegetables |
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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 8 |
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You can use a variety of vegetables in this salad, chosing those that marry well with the Oriental style dressing. It's a great side dish for your favorite grilled meat. Or add some grilled shrimp or chicken for a main dish salad. I like to use Japanese Soba noodles or rice noodles in place of the spaghetti for a change. Ingredients:
1/4 cup red wine vinegar |
1/4 cup soy sauce |
3 tablespoons olive oil or 3 tablespoons sesame oil |
2 tablespoons sugar |
1 tablespoon ginger, minced |
3 garlic cloves, minced |
1/4 teaspoon cayenne pepper |
10 ounces thin spaghetti |
1 tablespoon olive oil or 1 tablespoon sesame oil |
4 ounces fresh pea pods, julienned |
6 green onions, sliced |
2 red bell peppers, julienned |
2 medium carrots, julienned |
1/4 cup toasted sesame seeds |
1/2 cup chopped cilantro (optional) |
Directions:
1. Combine the vinegar, soy sauce, 3 tablespoons oil, sugar, ginger garlic and cayenne pepper into a small bowl, whisking until combined. Cover and let stand 2 hours.
2. Cook noodles according the the instructions on the package, draining well and tossing with 1 tablespoon oil.
3. Combine all vegetables with cooked noodles.
4. Toss with the reserved dressing.
5. Sprinkle with the toasted sesame seeds and optional cilantro.
6. Serve cold or at room temperature.
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