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May 13 / sara

Cold Sesame Noodle Salad

Cold Sesame Noodle Salad

When you’re laid up at home, sometimes nothing beats Chinese takeout, and inevitably you whip out that soy-sauce-stained menu from the take-out drawer and order up the #44 General Tso’s Chicken and an egg roll. And, yet, so often the best you can say about it is that is was . . . delivered.

Chinese food is not something we usually think to make on our own. Tell your friends they can put away their Chinese takeout menus! Next time you sign up for a meal train serve up this refreshing dish, loaded with noodles, crisp vegetables and a ginger-sesame dressing with a chili-garlic kick. No MSG and sugar in this dish! If you want to boost the protein, add in some poached and shredded chicken breast or diced up tofu. It’s a meal in itself (and so much healthier…but don’t tell the General!) Bring along some sliced oranges and grapefruit for a clean and healthful dessert.

Cold Sesame Noodle Salad
Prep time:
20 minutes
Total time: 20 minutes

1 pound spaghetti
6 tablespoons toasted sesame oil
1/4 cup low-sodium soy sauce
1 tablespoon grated fresh ginger
11/2 teaspoons chili-garlic sauce (found in the Asian section of your grocery store)
1/2 teaspoon kosher salt
4 Kirby cucumbers, quartered lengthwise and sliced
4 scallions (white and light green parts), sliced
2 medium carrots, grated (1 cup)
1 cup loosely packed fresh cilantro, chopped
1/2 cup peanuts, chopped

Cook the pasta according to the package directions; drain and run under cold water to cool.
Meanwhile, in a small bowl, combine the oil, soy sauce, ginger, chili-garlic sauce, and salt. In a large bowl, combine the cucumbers, scallions, carrots, cilantro, and peanuts. Add the pasta and dressing and toss to combine.

Tip: The longer this salad marinates, the better. Try to make it a day in advance; it will keep in the refrigerator for up to 4 days.


photo by Con Poulos

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