Just like everyone, I’m always looking for new and inspiring ways to jazz up my lunch for the work week. There are so many salads and sandwiches one can eat until you are blue in the face. There are two things I look forward to in an overall satifying lunch: flavor and texture. I wanted something fresh and crispy, yet full of life that encapsulates aromatic flavors seeped into every bite. I wanted to make something different…something McDonald’s, the cafeteria, nor the deli can offer. Then, all of a sudden, I was sparked with the idea of making an Asian themed salad! I started to jot down the key components for what would be an ideal Asian pasta salad. It turned out to be incredibly easy and the best part? It does not need re-heating.
This recipe, would in turn, make a great dish for a picnic outing with friends or perhaps a day at the beach.
2 tbsp sesame oil
1/3 cup low sodium soy sauce
1 tsp crushed red pepper flakes
1 tsp sugar
1/4 cup rice vinegar
1 tsp garlic powder
1 tsp grated ginger
1 tbsp hoisin sauce
1/2 box any veriety of spaghetti pasta
1/4 lb snow peas
1 cup shredded carrots
Bring pasta to a boil with salted water. In the meantime, cut snow peas length wise into strips and shred carrots. Set aside in a bowl. Whisk all dressing ingredients together. Once the pasta is al dente, drain with cold running water. This helps the noodles to cool down quickly and not stick to one another after drained. After the dressing has been well incorporated, add to pasta along with carrots, and snow peas into a large mixing bowl. Toss together by using tongs. Ready to eat immediately and best at room temperature.
Can be topped with crushed toasted peanuts or sesame seeds. Also, great when coupled with grilled chicken or salmon.
Other veggie substitutes can be: asparagus spears, sugar snap peas, red bell pepper, sprouts, or shredded napa cabbage. Chopped cilantro or basil would be a great garnishment as well.