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Saturday, May 29, 2010

Sesame Noodle Salad

I love this salad. I usually make it once the weather turns hot, but last week, I made it in class; and served it with edamame, some frozen veggie gyoza (steamed) and some new "cucumber won tons" from Trader Joe's. All together, pretty easy for a weeknight gourmet meal!

Sesame Noodle Salad

4 oz. soba noodles, (weight before cooking, I use 2 of the pre-measured portions.)
2 Tbsp. toasted sesame seeds (toast in a small frying pan for a few minutes. Don't look away though, or they'll burn!)
1 cucumber
1 carrot
1/2 lb. Chinese snow peas (pea pods)
1/4 cabbage, shredded
1/4 cup peanuts, to toss at the end


1/4 cup vegetable oil
2 tsp. sesame oil
3 Tbsp. orange juice
3 Tbsp. rice vinegar
1/2 tsp. soy sauce

In a large pot, cooke the noodles over medium high heat until they are done. Drain and rinse with cold water. Set aside in a large mixing bowl, and cool in refrigerator.

In a small bowl, mix up the dressing ingredients. Set aside.

Chop up cucumber and carrot into small pieces (or grate carrot). De-string peas, and cut them in half. Take noodles out of fridge, and toss them with the dressing and the sesame seeds. Add the vegetables, including cabbage, and toss again. Sprinkle with peanuts before serving (and more sesame seeds, if you so desire.) Can be served refrigerated or at room temperature.

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