Improved sesame and cilantro noodle salad

It is possible that you remember the Sesame and cilantro noodle salad that we posted last summer from Simply Recipes. Well, this is an improvement in health, taste and beauty.

Asian noodle salad

(Damn, I love my Canon f/1.4 50mm)

This recipe is nearly the same, but I’ve added grated carrots and sugar-snap peas. I used whole-wheat vermicelli for some added fiber and I omitted the tofu this time, because we served it with a piece of salmon marinated in a sesame honey glaze*.

What You Need:  
Honey Soy Dressing
1/8 cup vegetable oil
3 Tbsp dark sesame oil
1/2 teaspoon crushed dried red pepper (you can use more for a little extra heat)
3 Tbsp honey
2 Tbsp soy sauce

8 ounces of whole-wheat vermicelli (i.e. angel hair pasta)
Salt to taste
1/2 cup coarsely chopped cilantro (more is fine)
1/4 cup chopped roasted peanuts
1 bunch thinly sliced green onions
1 red bell pepper, chopped
2 carrots, peeled and then shredded (try to get long strips for fun!)
1/2 lb. sugar-snap peas, washed and sliced on a diagonal
1 Tbsp toasted sesame seeds

What you do:

  1. Cook the pasta according to package instructions in salted water. Drain.
  2. Prepare the dressing by combining (in a large microwave safe bowl) the oils and red pepper and nuking for 2 minutes. After the oil is heated, and the chili has been infused (yum!), add the honey and soy sauce. Mix well.
  3. Add the pasta to the oil mixture and chill for several hours.
  4. After you’ve mixed the pasta, chop the rest of the ingredients for easy assembly later.
  5. When ready to eat, combine the noodles with the veggies and top each serving with peanuts and sesame seeds.

 * The marinade included:
1 Tablespoon sesame oil, 1-2 Tablespoons soy sauce, 1 dollop of honey and a couple pinches of cilantro. Add these to a gallon-sized Ziploc and mix. Then add the fish (we used salmon) and marinate for about an hour or so. Then grill it. Yum.


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