Spicy Noodle & Edamame Salad
This cool salad starts with multi-grain noodles and edamame for a delicious meatless main dish.
- 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)
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.
- 9 cups/2.1 L
6 servings of 1 1/2
Nutrients per serving:
U.S. Nutrients per serving: Calories 340, Total Fat 9 g, Saturated Fat 1 g, Cholesterol 0 mg, Carbohydrate 50 g, Protein 14 g, Sodium 870 mg, Fiber 7 g
For a sweet and tangy flavor, Thai sweet chili sauce can be substituted for the Sriracha sauce, if desired. Thai sweet chili sauce is a slightly thickened, spicy sweet and sour sauce that is commonly used as a Thai condiment.