Chilled Asian Noodle Salad

Author: Canadian Living

Pack this salad for lunch or enjoy it as a light supper.

  • Portion size 4 servings

Ingredients

  • 6 dried shiitake mushroom
  • 1/4 cup tahini
  • 1/4 cup sodium-reduced soy sauce
  • 1/4 cup sesame oil
  • 1/4 cup vegetable oil
  • 3 tablespoons rice vinegar
  • 2 teaspoons grated gingerroot
  • 1 teaspoon granulated sugar
  • dash Asian hot chili sauce such as sriracha
  • dash hot pepper sauce such as sriracha
  • 8 oz spaghetti
  • 2 cups shredded napa cabbage
  • 1 cup grated carrot
  • 1 cup snow pea thinly sliced lengthwise on diagonal
  • 1 green onion thinly sliced
  • 1/4 cup chopped fresh coriander
  • 1/4 cup roasted peanuts chopped

Method

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.)

Nutritional facts <b>Per serving:</b> about

  • Sodium 847 mg
  • Protein 15 g
  • Calories 670.0
  • Total fat 37 g
  • Cholesterol 0 mg
  • Saturated fat 4 g
  • Total carbohydrate 76 g

%RDI

  • Iron 32.0
  • Fibre 0.0
  • Folate 96.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 8.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 83.0
  • Vitamin C 45.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Chilled Asian Noodle Salad