Shirataki Noodle Salad With Ginger Sesame Dressing Food

SHIRATAKI NOODLE SALAD WITH GINGER SESAME DRESSING

Steps:

• Open packages of noodles and place in colander to drain liquid. Bring a medium pot of water to boil and place noodles in the water, cover and boil for 2-3 minutes. Remove from heat and drain and rinse in the colander, cooling.
• Add cooled noodles to a large salad bowl and mix in bell pepper, cabbage, cucumber, green onions, chickpeas, cilantro and sesame seeds.
• Whisk together all dressing ingredeints in a small dish.
• Toss salad with dressing to distribute well. Chill until serving time.
• Makes 8 servings (about 2/3 cups each)

VEGETABLE NOODLE SALAD WITH SESAME VINAIGRETTE

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.

SHIRATAKI SESAME NOODLES

Steps:

• Bring a large pot of water to a boil. Cook noodles for 2 to 3 minutes. Drain well; rinse under cold water.
• Whisk sesame oil, coconut vinegar, aminos, red pepper flakes, and coconut sugar together in a large bowl.
• Grate cucumber using the largest holes of a box grater. Push through a colander to strain out excess liquid.
• Add cooked noodles to sesame sauce. Top with cucumbers and scallions; toss well. Garnish with sesame seeds. Serve at room temperature.