Sesame Noodle Salad
When you need a quick-and-easyside, noodles and edemame are the answer. They're paired with bright crunchy veggies and a savory tahini sauce for a delicious bowl in just 20 minutes.
Prep time:
Cook time:
Serves: 6
Calories per serving: 180
Ingredients:
Cook time:
Serves: 6
Calories per serving: 180
8 ounces dried udon noodles
1 cup frozen shelled edamame
vegetable oil, for the grill
1 bunch scallions
3 tablespoons tahini
3 tablespoons soy sauce
3 tablespoons rice wine vinegar
2 teaspoons toasted sesame oil
2 teaspoons sugar
2 teaspoons grated fresh ginger
2 cups bean sprouts
1 cup shredded carrots
1 cup julienned snow peas
Toasted sesame seeds, for topping
Directions:
Cook the udon noodles as the label directs; drain and let cool. Meanwhile, cook the edamame as the label directs; drain and let cool.
Heat a grill or grill pan over medium-high heat and oil the grates. Add the scallions and cook, turning, until charred, about 3 minutes. Let cool, then slice.
Make the dressing: Whisk the tahini, soy sauce, vinegar, sesame oil, sugar and ginger in a large bowl. Stir in 1 to 2 tablespoons water to make a smooth sauce.
Add the noodles and edamame to the dressing along with the bean sprouts, carrots and snow peas; toss. Sprinkle with sesame seeds.
Source: foodnetwork.com
Heat a grill or grill pan over medium-high heat and oil the grates. Add the scallions and cook, turning, until charred, about 3 minutes. Let cool, then slice.
Make the dressing: Whisk the tahini, soy sauce, vinegar, sesame oil, sugar and ginger in a large bowl. Stir in 1 to 2 tablespoons water to make a smooth sauce.
Add the noodles and edamame to the dressing along with the bean sprouts, carrots and snow peas; toss. Sprinkle with sesame seeds.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.