Name: Vegetable Noodle Salad with Sesame Vinaigrette
Ingredients: Kosher salt and black pepper, to taste; ½ cup low-sodium soy sauce; 2 tbsp. toasted sesame oil; 2 tbsp. distilled white vinegar; 2 tsp. fresh ginger, peeled and grated; 1 tsp. garlic, grated; 1-pound angel hair pasta, noodles broken into thirds; 2 tbsp. safflower or canola oil; 1 small yellow onion, halved and thinly sliced; 3 red or yellow medium bell peppers, cored, seeded and sliced lengthwise ⅛-inch thick; 8 ounces snap peas, halved lengthwise; 8 ounces cherry tomatoes, halved; ¼ cup scallions, thinly sliced, plus more for garnish; Toasted white sesame seeds, for garnish, optional

Vegetable Noodle Salad with Sesame Vinaigrette

Print Recipe Pin Recipe

Ingredients

Kosher salt and black pepper, to taste
½ cup low-sodium soy sauce
2 tbsp. toasted sesame oil
2 tbsp. distilled white vinegar
2 tsp. fresh ginger, peeled and grated
1 tsp. garlic, grated
1-pound angel hair pasta, noodles broken into thirds
2 tbsp. safflower or canola oil
1 small yellow onion, halved and thinly sliced
3 red or yellow medium bell peppers, cored, seeded and sliced lengthwise ⅛-inch thick
8 ounces snap peas, halved lengthwise
8 ounces cherry tomatoes, halved
¼ cup scallions, thinly sliced, plus more for garnish
Toasted white sesame seeds, for garnish, optional

Instructions

Bring a pot of water to a boil; season generously with salt.
In a small bowl, combine soy sauce, sesame oil, vinegar, ginger and garlic; season with salt and pepper; mix well.
Once the water boils, cook the pasta according to package directions until al dente; reserve ¾ cup pasta cooking water; then drain.
Transfer pasta to a large bowl; add half the dressing and ¼ cup pasta water; season with salt and pepper; toss to evenly coat.
Meanwhile, in a large deep-sided saucepan, over medium heat, heat the safflower oil; add onion and bell peppers; season with salt and pepper; cook, stirring occasionally, until deep golden and tender; about 10 minutes.
Add snap peas; cook, stirring occasionally, until crisp-tender; 2 minutes.
Add tomatoes, ¼ cup pasta water and the remaining dressing.
Stir to deglaze the pan and lift the browned bits on the bottom of the skillet; then add vegetable mixture (with sauce) and scallions to pasta; toss until well combined (add more pasta water if thinner sauce is desired); season with salt and pepper.
Serve warm or at room temperature.
Garnish with scallions and sesame seeds, if using.

Back to Home

0 0 votes

Article Rating

Social Media and Print