Gingery noodle salad
Explore the enticing flavors of our gingery noodle salad! Bursting with zesty ginger, fresh veggies, and savory noodles, it's a culinary delight for your taste buds.
Ingredients:
- Salt
- 2 tablespoons sesame seeds
- 1 2-inch piece fresh ginger, peeled
- 6 scallions, whites and greens separated and chopped
- 1/4 cup soy sauce
- 2 tablespoons fresh lemon juice
- 2 tablespoons dark sesame oil
- 2 tablespoons good-quality vegetable oil
- Pepper
- 450g snow peas, trimmed
- 230g whole wheat angel hair pasta, broken in half
Instructions:
- Boil a large pot of water and add salt. Toast the sesame seeds in a medium skillet over medium heat until they turn golden and release a pleasant aroma, shaking the pan occasionally, for about 3 to 5 minutes. Move them to a bowl.
- Grate the ginger into a large bowl using a microplane or the smallest holes of a box grater. Combine with the scallion whites, soy sauce, lemon juice, oils, salt, and pepper. Taste the mixture and adjust the seasoning if needed.
- Slice the snow peas lengthwise into thin strips by stacking a few at a time. It's fine if some peas come out or split; just keep them together with the rest of the strips. Slice all the remaining pods.
- Once the water is boiling, add the pasta and stir. Cook until it's tender but still firm, stirring occasionally. Begin checking for doneness after 5 minutes. After the pasta is cooked, mix in the snow peas and then drain immediately, making sure to shake off any excess water (avoid rinsing). Combine with the dressing in the bowl and gently toss to coat. Sprinkle with scallion greens and sesame seeds for garnish. Serve while warm or let it sit for up to 1 hour to serve at room temperature.
Summary:
- Calories: 1709 kcal
- Fat: 69 g
- Protein: 53 g
- Carbs: 224 g
- Potassium: 2136 mg
- Magnesium: 369 mg