Spicy Sesame Noodle Salad

2

PREP TIME

15 min

Makes

7 cups (1.75 L)

* PLUS Cooking time: 10 minutes

Ingredients

  • 1 head broccoli
  • 1/2 500-g pkg spaghetti or fettuccine pasta
  • 3 tbsp dark sesame oil
  • 1 egg
  • 3 tbsp olive oil
  • 2 tbsp rice-wine vinegar
  • 2 tbsp soy sauce , preferably light
  • 1/2 tsp hot-red-chili-flakes
  • 1/2 tsp coarse salt
  • 1/2 tsp ground pepper
  • 2 garlic cloves , minced
  • 1 red bell pepper , thinly sliced
  • 1 cup coarsely chopped cilantro
  • 2 green onions , thinly sliced
  • 1/3 cup chopped unsalted peanuts or almond , optional

Instructions

  • To cook pasta, bring a large saucepan of water to a boil over high heat. Add pasta and boil until al dente, 8 to 10 min. Meanwhile, slice florets from broccoli, then cut into small pieces. Add broccoli to boiling pasta water for last 2 min of cooking. Drain pasta and broccoli, then return both to saucepan.
  • Meanwhile, heat 1 tbsp (15 mL) sesame oil in a small frying pan, preferably non-stick, set over med­ium-high heat. In a small bowl, whisk egg, then pour into pan. Tilt pan to make a thin omelette. Cook just until egg is set and light brown, about 30 sec to 1 min per side. Turn onto a cutting board. When cool, roll up and thinly slice into strips. Set aside.
  • In a small bowl, stir olive oil with rice wine vinegar, soy sauce, chili flakes, salt and pepper. In a small frying pan, set over medium-low heat, add remaining 2 tbsp (30 mL) sesame oil. Add garlic and red pepper. Stir often until pepper begins to soften, 2 to 3 min. Turn over noodles and stir in olive oil mixture. Add cilantro, green onions and peanuts. Toss to mix. Taste and add more salt and pepper, if needed.
  • Enjoy right away or press a piece of plastic wrap on the surface and leave at room temperature up to 4 hours before serving. Or once it is cool, cover and refrigerate up to 2 days and serve cold. Refresh with cilantro or hot chili flakes, if needed.

Nutrition (per serving)

  • Calories
  • 266,
  • Protein
  • 7.1 g,
  • Carbohydrates
  • 31.1 g,
  • Fat
  • 13.2 g,

This wilt-free salad is perfect picnic fare. It tastes better the longer it sits, so make it a day ahead if you can.

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