Light yet satisfying, these sesame noodles are bursting with color, crunch, and flavor. Whole-wheat pasta gives this salad a wholesome base, while a zesty soy-sesame dressing, fresh vegetables, and herbs keep it bright and refreshing. Perfect served chilled or at room temperature, this versatile noodle dish makes an easy vegetarian main course or a flavorful side for grilled meats or seafood
INGREDIENTS:
1 pound whole-wheat spaghetti
1/2 cup reduced-sodium soy sauce
2 tablespoons sesame oil
2 tablespoons canola oil
2 tablespoons rice-wine vinegar, or lime juice
2 teaspoons honey
1 1/2 teaspoons crushed red pepper
1 bunch scallions, sliced (divided)
1/2 cup chopped fresh cilantro (divided)
4 cups snow peas, trimmed and sliced on the bias
1 medium red bell pepper, thinly sliced
2 carrots, coarsely shredded or julienned
1/2 cup toasted sesame seeds
1/4 cup toasted, chopped peanuts (optional)
METHOD:
Bring a large pot of salted water to a boil. Add spaghetti and cook until just tender, 9–11 minutes or according to package directions. Drain and rinse under cold water to stop the cooking. Transfer to a large mixing bowl.
In a small bowl, whisk together the soy sauce, sesame oil, canola oil, vinegar (or lime juice), honey, crushed red pepper flakes, ¼ cup scallions, and 2 tablespoons cilantro until well combined.
Add the snow peas, red bell pepper, carrots, sesame seeds, and peanuts (if using) to the noodles. Pour the dressing over the mixture and toss gently to coat evenly.
Garnish with the remaining scallions and cilantro. Serve chilled or at room temperature.
SERVING SUGGESTIONS:
- Serve as a vegetarian main dish or add grilled shrimp, chicken, or sliced flank steak for a heartier meal.
- Makes an excellent picnic or potluck dish, as it travels and keeps well.
- Pair with chilled sake, jasmine tea, or a crisp rosé.
YIELD: 8 servings.
