VEGETABLE NOODLE SALAD WITH SESAME VINAIGRETTE
This pasta salad is bursting with more than two pounds of sweet summer vegetables and brightened by a rich, tangy sesame-ginger vinaigrette. The angel hair pasta is broken into pieces for easy scooping, making it perfect for picnics and potlucks. It's a great make-ahead meal that travels well - and develops even more flavor as it sits. You can prepare it a few hours ahead and keep it at room temperature.
Provided by Kay Chun
Categories dinner, easy, lunch, quick, noodles, salads and dressings, main course, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring a pot of water to a boil, and season generously with salt.
- In a small bowl, combine soy sauce, sesame oil, vinegar, ginger and garlic. Season with salt and pepper, and mix well.
- Once the water boils, cook the pasta according to package directions until al dente. Reserve 3/4 cup pasta cooking water, then drain. Transfer pasta to a large bowl. Add half the dressing and 1/4 cup pasta water, season with salt and pepper and toss to evenly coat.
- Meanwhile, in a large deep-sided saucepan, heat safflower oil over medium. Add onion and bell peppers, season with salt and pepper, and cook, stirring occasionally, until deep golden and tender, about 10 minutes. Add snap peas and cook, stirring occasionally, until crisp-tender, 2 minutes. Add tomatoes, 1/4 cup pasta water and the remaining dressing. Stir to deglaze the pan and lift the browned bits on the bottom of the skillet, then add vegetable mixture (with sauce) and scallions to pasta and toss until well combined (add more pasta water if thinner sauce is desired). Season with salt and pepper.
- Serve warm or at room temperature. Garnish with scallions and sesame seeds, if using.
MANDA'S VEGGIE AND NOODLE MIX-UP
This is a thick, hearty soup full of veggies and noodles. If you add more water, it is a soup, add less and it is kind of like a chow mein that could actually be served over rice, if desired. Created this one day when I was in the mood for soup and decided to just throw together anything I could find in my kitchen...truly a perfect example of why it pays to be an adventurous cook. I ate 3 bowls!!
Provided by Manda
Categories Vegetable
Time 1h
Yield 4 quarts
Number Of Ingredients 16
Steps:
- In 6-quart saucepan, over medium heat, cook celery, onion, carrot, cabbage, cauliflower, and garlic in oil until slightly tender (about 10 min.) Add remaining ingredients, except noodles; bring to boil.
- Reduce heat, cover, and simmer 20 minutes.
- Add noodles, cover, and simmer 10-15 minutes or until noodles are tender (may have to add some water, up to 1 c., to produce desired consistency).
Nutrition Facts : Calories 416.1, Fat 11.7, SaturatedFat 2.2, Cholesterol 48, Sodium 1164.2, Carbohydrate 61.6, Fiber 7.3, Sugar 13.3, Protein 18.3
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