Sunday, March 25, 2012

Southeast Asian Noodle Salad

So easy and yummy!  Make extra.  Leftovers are even better.

Boil whole wheat spaghetti in salted water.  Five minutes before the end of the cooking time, toss in your favorite veggies.  I used leeks, broccoli, and carrots, but things like bean sprouts and pea pods would be awesome.  Cook until pasta is al dente.  Drain.

Meanwhile, in a large bowl, mix...
1/2 tsp minced ginger
1 clove garlic, minced
A tiny pinch of red pepper flakes
Juice of 1/2 lime
3 tbsp soy sauce
1/2 tsp rice wine vinegar
2 tbsp water
1 tsp sugar (yea, I know, but you need it... trust me)
1 1/2 tsp veggie oil
1/2 tsp sesame oil

Add pasta mixture.  Toss well.  Chill in fridge.

When ready to serve, toss again, then top with scallions, chopped peanuts and your favorite fresh herb.  I used mint because I had it in the fridge, but basil or cilantro would be awesome.

Mommy tip....  Make extra pasta and veg with yours.  Toss it with olive oil and parmesan.  Serve as a side dish for your non-vegan family.

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