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Cold Sesame Ginger Noodles

Italian.Chef's picture
Ingredients
  Red wine vinegar 2 Tablespoon
  Soy sauce 2 Tablespoon
  Peanut butter 2 Tablespoon
  Chopped ginger 3 Teaspoon
  Garlic 2 Clove (10 gm), chopped
  Sugar 2 Teaspoon
  Vegetable oil 1⁄4 Cup (4 tbs)
  Sesame oil 2 Tablespoon
  Red pepper flakes 1⁄2 Teaspoon
  Whole wheat vermicelli/Regular vermicelli / other thin-strand noodle, broken into 4-inch lengths 12 Ounce
  Snow peas 4 Ounce, strings removed, cut in half diagonally if very large
  Baked ham/Smoked ham 6 Ounce, cut in thin strips
  Sliced scallions 1 Cup (16 tbs) (Including Green Tops)
  Ground black pepper To Taste
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.

Recipe Summary

Difficulty Level: 
Easy
Method: 
Chilling
Ingredient: 
Pasta
Interest: 
Everyday

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