I am obviously not a bride yet, but this cookbook has brought a lot of joy and domestic adventure to my life. While revisiting some of my favorite recipes this evening I realized that I never blogged about one of my all-time-Betty-favorites: Sesame noodle salad. This salad is so good that I actually called a couple of my friends to come over and eat it with me immediately after making it so that I could marvel in its deliciousness with good company. I mean, it's no secret that I love the salty tang of Asian food, so I guess it's not surprising that these noodles have become a permanent fixture in my recipe rotation. Plus, Betty labeled this one 'low fat' which means that it's totally worth making again, right?!
Sesame Noodle Salad
Sesame Dressing
3 tablespoons vegetable oil
3 tablespoons soy sauce
1 tablespoon balsamic or rice vinegar
1 tablespoon sesame oil
4 1/2 teaspoons sugar
1 1/2 teaspoons grated gingerroot
1/2 teaspoon garlic powder
1/8 teaspoon ground red pepper (cayenne)
Salad
8 to 9 oz angel hair pasta
2 medium carrots, shredded (1 cup)
1 small cucumber, cut into thin slices
2 medium green onions, thinly slices (2 tablespoons)
1. In a small bowl, stir all dressing ingredients until well mixed; set aside.
2. Cook noodles according to package directions, drain and rinse in cold water.
3. In a large serving bowl, toss noodles, dressing and remaining salad ingredients. Cover and refrigerate until serving.
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