Spicy Noodle & Edamame Salad
This cool salad starts with multi-grain noodles and edamame for a delicious meatless main dish.
Ingredients
- 12 oz (350 g) uncooked multi-grain spaghetti noodles
- 1 1-in (2.5 cm) piece peeled fresh gingerroot
- 2/3 cup (150 mL) Sriracha sauce
- 1/4 cup (50 mL) rice vinegar
- 2 1/2 tbsp (37 mL) toasted sesame oil
- 3/4 tsp (4 mL) salt
- 4 green onions with tops
- 1/2 medium seedless cucumber
- 2 medium carrots, peeled
- 1 cup (250 mL) frozen edamame, shelled, thawed
- Sesame seeds (optional)
Directions
- Cook noodles according to package directions in (4-qt./3.8-L) Casserole. Drain noodles using medium Stainless Mesh Colander; rinse under cold running water. Once cool, transfer noodles to Stainless (6-qt./6-L) Mixing Bowl and set aside.
- Meanwhile, for dressing, grate ginger using Microplane® Adjustable Fine Grater to measure 1 tbsp (15 mL). Combine ginger, sauce, vinegar, sesame oil and salt in Small Batter Bowl; whisk well using Stainless Whisk and set aside.
- For salad, slice green onions diagonally with Chef's Knife. Cut cucumber into julienne strips using Julienne Peeler. Cut carrots into long ribbons using Serrated Peeler; cut ribbons crosswise into 1 1/2-in. (4-cm) pieces. Add green onions, cucumber, carrots, edamame and dressing to noodles; toss to coat. Garnish with sesame seeds, if desired.