Asian Cold Noodle Salad
(Courtesy: Yuhong Sun)
1 lb spaghetti or dry noodle
2 tbsp olive oil
1 green onion, thinly sliced
3 cloves garlic, minced (3 tsp)
1” knob fresh ginger, minced (1 tbsp)
2 tbsp soy sauce
1 tbsp sesame oil
1 tbsp sugar
3 tbsp dark (Chinese) vinegar
2 tbsp chili sauce
Pinch of salt
Cook noodles according to package directions and drain. Stir in olive oil. Allow to cool or chill in the refrigerator.
Peel the cucumber and cut into 2” matchsticks.
In a small bowl, combine green onion, garlic, ginger, soy sauce, sesame oil, sugar, vinegar, chili sauce and salt.
Assemble salads by placing 1 cup cold noodle in a bowl. Top with cucumbers and 1-2 tbsp sauce. Serve immediately.
8 servings, 275 calories per serving
Hack: Chop leftover green onions and freeze in a sealable freezer bag or container for future use. While they won’t retain the crispness that would make them suitable for salads or garnish, they will be fine for cooking.
Hack: Do you know that you can freeze fresh ginger root? Grating it in it’s frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it! Simply place in a sealed freezer bag or container and pop it in the freezer.