Somen Noodle Salad With Sesame Dressing Recipes

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
• Whisk together the sesame oil, soy sauce, balsamic vinegar, chili oil, and sugar in a large bowl. Toss the pasta in the dressing, then sprinkle with sesame seeds, green onion, and bell pepper. Serve warm, or cover and refrigerate for a cold salad.

Steps:

• Mix all the dressing ingredients together in a large bowl, then stir in the onion. Meanwhile, cook the noodles in a pan of boiling water for 5 mins, adding the sugar snap peas halfway through the cooking time - the noodles and peas should be just tender. Drain, cool under cold running water and drain again. Snip or cut the noodles into smaller lengths to make them more manageable to eat.
• Tip the noodles and peas into the bowl with the dressing, along with the clementines, carrots, coriander and cashews. Toss to combine, then serve in bowls or pack into rigid airtight containers to take to work.

Steps:

• Toast the peanuts and coconut and let cool.
• Cook somen noodles according to package directions.
• Drain, rinse under cool water and set aside.
• Meanwhile grate the carrots and add the diced bell pepper (and chopped spinach if using) into a serving bowl.
• Prepare the dressing by mixing the ingredients well in a blender and then toss together with the vegetables and cooked somen noodles.
• Refrigerate at least 3 hours.
• Stir together the peanuts and coconut. Serve salad with toppings on the side. Garnish with.
• cilantro sprigs and lime wedges if desired.