Chilled Asian Noodle Salad
Pack this salad for lunch or enjoy it as a light supper.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 670 |
| pro | 15 g |
| total fat | 37 g |
| sat. fat | 4 g |
| carb | 76 g |
| fibre | 9 g |
| chol | 0 mg |
| sodium | 847 mg |
| % RDI: | - |
| calcium | 8% |
| iron | 32% |
| vit A | 83% |
| vit C | 45% |
| folate | 96% |
-
6 dried shiitake mushrooms
1/4 cup (50 mL) each tahini and sodium-reduced soy sauce
1/4 cup (50 mL) each sesame oil and vegetable oil
3 tbsp (50 mL) rice vinegar
2 tsp (10 mL) grated gingerroot
1 tsp (5 mL) granulated sugar
Dash Asian hot sauce (such as sriracha) or hot pepper sauce
8 oz (250 g) spaghetti
2 cups (500 mL) shredded napa cabbage
1 cup (250 mL) grated carrot
1 cup (250 mL) snow peas, thinly sliced lengthwise on diagonal
1 green onion, thinly sliced
1/4 cup (50 mL) chopped fresh coriander or parsley
1/4 cup (50 mL) roasted peanuts, chopped
Preparation:
In small bowl, soak mushrooms in 1/2 cup (125 mL) boiling water for 15 minutes. Reserving liquid, squeeze mushrooms dry; chop and place in large bowl.
In separate bowl, whisk together 1/4 cup (50 mL) of the reserved soaking liquid, tahini, soy sauce, sesame oil, vegetable oil, vinegar, ginger, sugar and hot sauce.
Meanwhile, in large saucepan of boiling salted water, cook spaghetti until tender but firm, about 8 minutes. Drain and rinse in cold water; drain well and add to mushrooms in large bowl.
Add soy mixture, cabbage, carrot, snow peas, green onion, coriander and peanuts; toss to combine. (Make-ahead: Cover and refrigerate for up to 4 hours.)
Source
Canadian Living Magazine: May 2006
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