Asian Sesame Pasta Salad
Ingredients:
- 340.2 g (12 oz) soba noodles or rice noodles
- 1 cup shelled edamame
- 110 g (1 cup) shredded carrots
- 119 g (1) red bell pepper
- 480 g (3) green onions
- 2 tbsp sesame seeds
- 45 ml (3 tbsp) rice vinegar
- 30 ml (2 tbsp) soy sauce
- 15 ml (1 tbsp) sesame oil
- 15 ml (1 tbsp) maple syrup
- 6 g (1 tbsp) grated fresh ginger
- 3 g (1 clove) garlic
- 60 ml (1/4 cup) neutral oil
Equipments:
Features:
Refined Sugar-Free
Raw
Nut-Free
Nutrition:
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Rinse the noodles under cold water immediately after draining — this stops the cooking and keeps them from clumping together as they cool.
Instructions:
- Cook the Noodles: Cook the soba or rice noodles according to package instructions. Drain and rinse under cold water to stop the cooking and cool completely.
- Make the Dressing: Whisk together the rice vinegar, soy sauce, sesame oil, maple syrup, ginger, and garlic in a small bowl, then slowly whisk in the neutral oil until emulsified.
- Combine: In a large bowl, combine the cooled noodles, edamame, carrots, bell pepper, and green onions.
- Dress & Toss: Pour the dressing over the salad and toss well to coat.
- Garnish: Sprinkle with sesame seeds.
- Chill: Chill for at least 20 minutes before serving, or serve immediately at room temperature.
Notes: Reserve a bit of pasta cooking water before draining — it helps loosen and bind the sauce.
Tips: Cook the pasta just to al dente since it will continue to soften as it mixes with the hot sauce. Dress the salad just before serving to keep ingredients from becoming soggy.
Storage: Store components separately and combine with dressing right before eating for the best texture.
Swaps: Feel free to swap in seasonal vegetables or pantry staples you have on hand, adjusting cook time as needed.
Every ingredient here earns its place, but a few really shape the dish. The soba noodles or rice noodles adds a neutral, hearty base that soaks up the surrounding flavors. The shredded carrots adds natural sweetness and color. The red bell pepper adds sweetness and a pop of color. The rice vinegar adds tang that cuts through richness and balances the flavors.
Asian Sesame Pasta Salad
Ingredients:
- 340.2 g (12 oz) soba noodles or rice noodles
- 1 cup shelled edamame
- 110 g (1 cup) shredded carrots
- 119 g (1) red bell pepper
- 480 g (3) green onions
- 2 tbsp sesame seeds
- 45 ml (3 tbsp) rice vinegar
- 30 ml (2 tbsp) soy sauce
- 15 ml (1 tbsp) sesame oil
- 15 ml (1 tbsp) maple syrup
- 6 g (1 tbsp) grated fresh ginger
- 3 g (1 clove) garlic
- 60 ml (1/4 cup) neutral oil
Equipments:
Features:
Why These Ingredients:
Every ingredient here earns its place, but a few really shape the dish. The soba noodles or rice noodles adds a neutral, hearty base that soaks up the surrounding flavors. The shredded carrots adds natural sweetness and color. The red bell pepper adds sweetness and a pop of color. The rice vinegar adds tang that cuts through richness and balances the flavors.
Prep:
Rinse the noodles under cold water immediately after draining — this stops the cooking and keeps them from clumping together as they cool.
Instructions:
- Cook the Noodles: Cook the soba or rice noodles according to package instructions. Drain and rinse under cold water to stop the cooking and cool completely.
- Make the Dressing: Whisk together the rice vinegar, soy sauce, sesame oil, maple syrup, ginger, and garlic in a small bowl, then slowly whisk in the neutral oil until emulsified.
- Combine: In a large bowl, combine the cooled noodles, edamame, carrots, bell pepper, and green onions.
- Dress & Toss: Pour the dressing over the salad and toss well to coat.
- Garnish: Sprinkle with sesame seeds.
- Chill: Chill for at least 20 minutes before serving, or serve immediately at room temperature.
