Gingery Noodle Salad
Mark Bittman
Test Kitchen-Approved
Photo by Julia Gartland
- Serves
- 4
- Cook Time
- 20 Minutes
Reprinted with permission from Mark Bittman's Dinner for Everyone. As for riffing, Bittman says, "With the gingery noodle salad, cutting the vegetables in thin strips and then flash-cooking them is the key technique for ultimate twirling. So go ahead and use carrots, Asian greens, or other sturdy vegetables the same way."
Ingredients
- Salt
- 2 tablespoon sesame seeds
- 1 2-inch piece fresh ginger, peeled
- 6 scallions, whites and greens separated and chopped
- 1/4 cup soy sauce
- 2 tablespoon fresh lemon juice
- 2 tablespoon dark sesame oil
- 2 tablespoon good-quality vegetable oil
- Pepper
- 1 pound snow peas, trimmed
- 8 ounce whole wheat angel hair pasta, broken in half
Featured Video
Gingery Noodle Salad
Directions
- Step 1
Bring a large pot of water to a boil and salt it. Put the sesame seeds in a medium skillet over medium heat and toast, shaking the pan occasionally, until they are golden and fragrant, 3 to 5 minutes. Transfer to a bowl.
- Step 2
Use a microplane or the smallest holes on a box grater to grate the ginger into a large bowl. Add the scallion whites, soy sauce, lemon juice, and oils, and sprinkle with salt and pepper. Taste and adjust the seasoning.
- Step 3
Stack the snow peas a few at a time and slice them lengthwise into 3 or 4 thin strips. It’s okay if some peas pop out or split; just save them all together. Cut all the remaining pods.
- Step 4
When the water boils, add the pasta and stir. Cook, stirring occasionally, until it’s tender but not mushy; start checking after 5 minutes. When the pasta is ready, stir the snow peas into the pot and immediately drain, shaking off as much excess water as possible (but don’t rinse). Add to the bowl with the dressing and toss gently to coat. Garnish with the scallion greens and sesame seeds, and serve warm or let sit for up to 1 hour and serve at room temperature.