Chilled Asian Noodle Salad
This recipe makes 4 servings
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 |
Pack this salad for lunch or enjoy it as a light supper.
Ingredients
- 6 dried shiitake mushrooms
- 1/4 cup tahini
- 1/4 cup sodium-reduced soy sauce
- 1/4 cup sesame oil
- 1/4 cup vegetable oil
- 3 tbsp rice vinegar
- 2 tsp grated gingerroot
- 1 tsp granulated sugar
- Dash Asian hot chili sauce or hot pepper sauce, such as sriracha
- 8 oz spaghetti
- 2 cups shredded napa cabbage
- 1 cup grated carrots
- 1 cup snow peas, thinly sliced lengthwise on diagonal
- 1 green onion, thinly sliced
- 1/4 cup chopped fresh coriander
- 1/4 cup 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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