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Related recipes: Dairy-Free, Easy, Egg-Free, Herbs, Onions, Pasta, Potlucks, Side Dishes, Soy, Spring, Summer, Vegan, Vegetables, Vegetarian
Crunchy pea pods, green onions and oriental-style noodles are tossed in a ginger-spiked soy sauce to create this cold noodle dish. The small amount of sesame oil adds rich flavor without a lot of fat.
Servings: 6
Yield: 10 cups (2.4L)
1 lb (455g) Chinese noodles, or angel hair pasta, uncooked
2 Tbs (30mL) sesame oil
1/2 cup (120mL) soy sauce, low sodium
1/4 cup (60mL) rice wine vinegar
2 Tbs (25g) sugar
2 Tbs (5g) cilantro, chopped (optional)
1 Tbs (7g) ginger root, grated
1 tsp (5mL) hot chili oil
1 cup (180g) green onions, sliced diagonally
1 cup (72g) pea pods, fresh
In a large pot, heat water to a boil. Cook pasta in rapidly boiling water until done. Drain and rinse with cold water.
In a large bowl, mix together sesame oil, soy sauce, rice wine vinegar, sugar, cilantro, ginger root and hot chili oil. Add noodles and toss gently to separate the noodles and distribute the sauce. Add the green onions and toss. Let stand, tossing occasionally until all the sauce is absorbed into noodles. Add pea pods, stir and chill.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
