Cold Sesame Ginger Noodles
|Red wine vinegar||2 Tablespoon|
|Soy sauce||2 Tablespoon|
|Peanut butter||2 Tablespoon|
|Chopped ginger||3 Teaspoon|
|Garlic||2 Clove (10 gm), chopped|
|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|
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.