Cold Sesame Ginger Noodles Recipe
This cold sesame ginger noodles has become a hit my with my family, I can guarantee that it will be the same with your family too. I prepare this cold sesame ginger noodles with pasta as the main ingredient. Go ahead and get hooked! now what did you think? I meant to this cold sesame ginger noodles recipe.
Ingredients
SESAME-GINGER DRESSING:
2 tablespoons red wine vinegar
2 tablespoons soy sauce
2 tablespoons peanut butter
3 teaspoons finely chopped fresh ginger
2 cloves garlic, finely chopped
2 teaspoons sugar
1/4 cup vegetable oil
2 tablespoons sesame oil
1/2 teaspoon red pepper flakes
Salad:
12 ounces whole wheat or regular vermicelli or other thin-strand noodle, broken into 4-inch lengths
4 ounces snow peas (30-40), strings removed, cut in half diagonally if very large
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.
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.
