Sesame-ginger pasta salad
Uncooked whole-wheat spaghetti
8 oz, or buckwheat soba noodles
Low sodium soy sauce
Rice wine vinegar
Dark sesame oil
1½ tsp, freshly grated
1 cup(s), English-variety, cut into 2-inch long thin sticks, divided
¾ cup(s), sliced, thinly sliced and then each slice cut in half, divided
¾ cup(s), thinly sliced diagonally and then each slice cut in half, divided
¼ cup(s), sliced, divided
3 Tbsp, chopped, divided
Crushed red pepper flakes
- Bring a large pot of lightly salted water to a boil. Add spaghetti and cook until al dente, about 10 minutes. Drain spaghetti; rinse under cold running water and drain again.
- In a large serving bowl, whisk together water, soy sauce, canola oil, vinegar, sesame oil, ginger, sugar and garlic until blended.
- Add pasta, 3/4 cup of cucumber, 1/2 cup each of radishes and carrots, 3 tablespoons of scallions and 2 tablespoons of peanuts; toss to mix and coat.
- Sprinkle salad with remaining cucumber, radishes, carrots, scallions and peanuts; sprinkle with red pepper flakes and serve. Yields about 1 cup per serving.