A few weeks back at work we had a farmer's market. There were several local vendors there and, as always, I spent too much money LOL But one of the vendors sold sauces and dressings. I bought one of her bottles of Ginger Sesame Dressing. She suggested using it in a noodle salad, so I looked up a recipe online and decided to try it. I found this one on amindfullmom.com. I changed it a tad based on what I had in stock, but it turned out very well and I will definitely make it again!
Asian Noodle Salad
1 box thin spaghetti noodles
1 broccoli crown, chopped
1 cup shredded carrots
1 red pepper, thinly sliced
2 green onions, sliced
1/2 cup sesame ginger dressing
sesame seeds
Bring a pot of water to a boil and cook pasta according to directions. While the pasta is cooking, chop your vegetables. Once the noodles are cooked, drain in colander but do not rinse the noodles. In a large bowl, combine pasta and dressing. Allow the pasta to come to room temperature, about 15 of 20 minutes before adding the vegetables. Toss to combine. Chill in refrigerator for at least one hour before serving. Sprinkle with sesame seeds before serving.
The original recipe called for 3 cups of broccoli slaw mix, but I had the individual ingredients on hand so I used that instead.
I fried up some thinly sliced beef to serve on top of the salad and it was great! Enjoy!
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