Cold Sesame Ginger Noodles Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
MethodMain Ingredient
Interest Group

Ingredients

 Red wine vinegar2 Tablespoon (SESAME-GINGER DRESSING:)
 Soy sauce2 Tablespoon (SESAME-GINGER DRESSING:)
 Peanut butter2 Tablespoon (SESAME-GINGER DRESSING:)
 Ginger3 Teaspoon, finely chopped (SESAME-GINGER DRESSING:)
 Garlic2 Clove (5gm), finely chopped (SESAME-GINGER DRESSING:)
 Sugar2 Teaspoon (SESAME-GINGER DRESSING:)
 Vegetable oil1/4 Cup (16 tbs) (SESAME-GINGER DRESSING:)
 Sesame oil2 Tablespoon (SESAME-GINGER DRESSING:)
 Red pepper flakes1/2 Teaspoon (SESAME-GINGER DRESSING:)
 12 ounces whole wheat or regular vermicelli or other thin-strand noodle, broken into 4-inch lengths
 Snow peas4 Ounce, cut in half (Salad:)
 6 ounces baked or smoked ham, cut in thin strips
 1 cup thinly sliced scallions, including green tops
 Coarsely ground black pepper

Directions

Bring a large pot of water to the boil for the pasta.
To make the dressing, whisk together the vinegar, soy sauce, peanut butter, ginger, garlic and sugar in a small bowl.
Gradually whisk in the vegetable oil and the sesame oil and season with the red pepper flakes.
Add salt to the pasta water and cook the noodles in rapidly boiling water for about 6 minutes until al dente.
Add the snow peas for the last 30 seconds of the cooking time.
Drain the noodles and the snow peas in a colander, run cold water over them to stop the cooking and drain well.
Transfer to a bowl.
Add the slivered ham and the scallions and toss.
Pour the dressing over the noodles and toss gently but thoroughly until they are well coated with dressing.
Cover and chill for at least 1 hour or for as long as 24 hours.
Toss again before serving.
Transfer to a deep-rimmed platter, making sure that some of the snow peas are on the top.
Sprinkle liberally with black pepper.
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