Wednesday, May 20, 2009
Curly Noodle Salad with Soy-Wasabi Vinaigrette
Everyone wants Asian flavors lately, and this salad is a great side dish for any Asian-flavored entree. In addition, it's so simple to prepare you'll make it again and again. I just finished throwing it together for tonight's dinner, which will feature Asian-Glazed Salmon. It would also be fine with some leftover grilled or rotisserie chicken tossed in for a one-dish meal. Add some sliced scallions or sesame seeds for crunch before serving, if desired.
Curly Noodle Salad
6 oz. curly Chinese noodles (found in Asian section of store)
1 cup frozen shelled edamame
4 oz. snow peas, trimmed and cut in half
4 oz. baby carrots, quartered
1 clove garlic, minced or pressed
3 T. rice wine vinegar
3 T. low-sodium soy sauce
1 T. dark sesame oil
1 T. wasabi paste (I mixed about 1/2 T. wasabi powder with close to 1 T. water)
4-5 radishes, thinly sliced
Put a large pot of unsalted water on to boil.
Place the edamame, snow peas and carrots in a large colander in the sink.
Cook the noodles as directed on the package. Drain them over the vegetables in the colander and rinse all with cold water.
Meanwhile, in a large bowl, whisk together the dressing ingredients (garlic through wasabi). Add the well-drained noodles and vegetables, along with the sliced radishes. Toss and serve, or refrigerate and serve later. This salad is best served cold or at room temperature.