Asian noodles salad ||recipe

INGREDIENTS

• 8 oz dried linguini, spaghettini, or soba noodles
• 2 cups broccoli florets, cut small
• 1 lg carrot, peeled and thinly sliced
• 3 Tbsp dark sesame oil
• 2 cloves garlic, peeled, stemmed & minced
• 1 Tbsp fresh ginger, minced
• 2 Tbsp soy sauce
• Juice of 1 lime (3 Tbsp)
• 1/8 tsp cayenne
• 1/2 tsp paprika
• 1/2 tsp fresh ground black pepper
• 2 Tbsp. chopped fresh basil or parsley, if you can't get basil
• 3 green scallions, sliced
• 12 cherry tomatoes, halved
• 1/2 cup toasted pine nuts, peanuts, or cashews
  

PROCEDURES

• Cook noodles according to package directions. Drain, rinse in cold water, drain again, and set aside
• Cut the broccoli into small pieces
• Peel the carrot, cut off the ends, cut in half lengthwise, then slice thinly on the diagonal
• Chop broccoli and carrots, and steam in a basket steamer until tender-crisp, drain off water, rinse in cold water, drain and set aside
• Toast nuts in a dry frying pan, and set aside
• Heat 1 Tbsp sesame oil in a frying pan on medium low, add the minced ginger & garlic, sauté until lightly browned
• Add the scallions and tomatoes or red pepper and stir gently a couple of minutes until softened slightly
• Whisk together lime juice, 2 Tbsp sesame oil, soy sauce, salt & pepper, cayenne in a large bowl
• Add the sautéed ginger, garlic, scallions & tomatoes (or pepper)
• Combine with noodles, veggies & basil. Toss until the dressing is absorbed
• Serve at room temperature or chill for 1 - 2 hours
• Garnish with toasted pine nuts, cashews or chopped peanuts

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