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*.
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:
- Cook the pasta according to package instructions in salted water. Drain.
- 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.
- Add the pasta to the oil mixture and chill for several hours.
- After you’ve mixed the pasta, chop the rest of the ingredients for easy assembly later.
- 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.