Ginger Sesame Noodle Salad
This recipe makes 4 servings
|Per serving: about||-|
|total fat||13 g|
|sat. fat||1 g|
- Portion size: 4
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.
- 2 tbsp 2tbspsesame seeds
- 12 oz 12ozlong pasta or Chinese wheat noodles
- 1 1carrotcarrots, thinly sliced
- 1 cup 1cuphalved snow peasnow peas
- 1/2 1/2sweet red peppersweet red peppers or green pepper, thinly sliced
- 1 cup 1cupsmall cooked shrimp
- 1 cup 1cupbean sprouts
- 1/2 cup 1/2cupsliced radishradishes
- 3 tbsp 3tbspseasoned rice vinegar
- 2 tbsp 2tbspvegetable oil
- 2 tbsp 2tbspsoy sauce
- 1 tbsp 1tbspgrated gingerroot
- 1-1/2 tsp 1-1/2tspsesame oil
- 1 pinch 1pinchpepper
- 1 pinch 1pinchsalt
- 1 pinch 1pinchgranulated maple sugar
- 1/3 cup 1/3cupchopped fresh coriander
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