Ginger Sesame Noodle Salad

By The Canadian Living Test Kitchen

136 people added this to their Recipe Box

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	506506 cal
pro	21 g21g pro
total fat	13 g13g total fat
sat. fat	1 g1g sat. fat
carb	76 g76g carb
fibre	6 g6g fibre
chol	62 mg62mg chol
sodium	1 mg1mg sodium
% RDI:	-
calcium	55 calcium
iron	3131 iron
vit A	5454 vit A
vit C	7070 vit C
folate	7171 folate

Deep-frying is the reason to skip egg rolls, chicken balls, wings and ribs. Instead, satisfy your yearning for Chinese food with this salad full of flavourful noodles and crunchy vegetables. Precooked Chinese noodles are often used in this type of salad but because these noodles are coated in oil to prevent them from sticking together, their fat content is high. We use any long pasta or Chinese wheat noodles.

Ingredients

2 tbsp sesame seeds 2 2tbsp tbspsesame seeds
12 oz long pasta 12 12oz ozlong pasta or Chinese wheat noodles
1 carrot , thinly sliced1 1carrotcarrots, thinly sliced
1 cup halved snow peas 1 1cup cuphalved snow peasnow peas
1/2 sweet red pepper , thinly sliced1/2 1/2sweet red peppersweet red peppers or green pepper, thinly sliced
1 cup small cooked shrimp 1 1cup cupsmall cooked shrimp
1 cup bean sprouts 1 1cup cupbean sprouts
1/2 cup sliced radishes 1/2 1/2cup cupsliced radishradishes
3 tbsp seasoned rice vinegar 3 3tbsp tbspseasoned rice vinegar
2 tbsp vegetable oil 2 2tbsp tbspvegetable oil
2 tbsp soy sauce 2 2tbsp tbspsoy sauce
1 tbsp grated gingerroot 1 1tbsp tbspgrated gingerroot
1-1/2 tsp sesame oil 1-1/2 1-1/2tsp tspsesame oil
1 pinch pepper 1 1pinch pinchpepper
1 pinch salt 1 1pinch pinchsalt
1 pinch granulated maple sugar 1 1pinch pinchgranulated maple sugar
1/3 cup chopped fresh coriander 1/3 1/3cup cupchopped fresh coriander

Preparation

In small skillet, toast sesame seeds over medium heat, shaking pan occasionally, until golden, about 5 minutes.

Meanwhile, in large saucepan of boiling salted water, boil noodles for 7 minutes. Add carrot and snow peas; boil until noodles are tender but firm and carrots are tender-crisp, about 1 minute. Drain, reserving 1/4 cup (50 mL) cooking liquid; chill under cold water. Drain and transfer to large bowl.

Add red pepper, shrimp, bean sprouts and radishes; toss. Divide among 4 take-out-style shallow plastic containers. Drizzle with reserved cooking liquid.

In small bowl, whisk together vinegar, vegetable oil, soy sauce, ginger, sesame oil, salt, pepper and sugar. (Make-ahead: Cover and refrigerate salad and dressing separately for up to 24 hours.) Add dressing, coriander and sesame seeds; toss to combine.

Source : Canadian Living Magazine: April 2004