ASIAN NOODLE SALAD

(from kylerhea’s recipe box)

“A tasty twist on pasta dishes, this salad is brimming with bright, colorful vegetables and the earthy flavor of mushrooms. It’s delicious hot as a dinner entrée or as a cold salad for lunch. If you can’t find udon noodles, you can also substitute vermicelli, a very thin spaghetti.”

Source: MANAGING DIABETES email

Serves 6 people

Categories: SALADS, WHOLE GRAINS

Ingredients

  • Japanese udon noodles or vermicelli, uncooked (8 oz)
  • fresh pea pods, cut into thin strips (4 oz)
  • dark-roasted sesame oil (2 TBS)
  • peanut oil (1 tbsp)
  • lite soy sauce (2 tbsp)
  • rice wine vinegar (2 tbsp)
  • dried mushrooms, such as Chinese tree ear, shiitake, porcini, or morels, soaked in warm water for 15 minutes, drained and sliced (1/2 oz)
  • small carrot, thinly sliced (1)
  • green onion, cut diagonally with tops (2)
  • bean sprouts (1 cup)
  • chopped dry-roasted peanuts or cashews (2 tbsp)

Directions

  1. Cook the noodles according to the package directions, omitting salt. Thirty seconds before the noodles are cooked, add the pea pods to blanch. Drain the pasta and pea pods.

  2. Mix the sesame oil and peanut oil in a small bowl.

  3. In another small bowl, combine the soy sauce and vinegar. Whisk in 2 tablespoons of the oil mixture.

  4. Put the hot noodles in a large bowl. Mix the remaining tablespoons of oil mixture into the noodles. Add the mushrooms, pea pods, carrot, onions, and bean sprouts. Add the soy sauce dressing; toss well. Sprinkle with chopped nuts. Serve hot or cold.

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