It’s spring and this awesome weather is the start of backyard parties and BBQ’s in Minnesota. It’s been nice for about two weeks, and I have been to three backyard happenings so far. What does this mean for this blog? The introduction of a whole range of summer side dishes!
I like to bring something that will not spoil in the heat, that is relatively healthy, that people will enjoy and eat so I don’t have to bring home a ton of leftovers!
This Asian Noodle Salad gets made by tons of people with tons of different recipes. This version is one my Mom made up that we call “Mom’s Rip Off of Whole Foods Asian Noodle Salad.” IT’S VEGAN!
1/3 cup vegetable oil
1/4 cup rice vinegar
1/3 cup soy sauce
1 tablespoons toasted sesame oil
1 tablespoon brown sugar
2 garlic cloves, minced
1 teaspoon grated fresh ginger
Noodles + etc.:
1 pound thin spaghetti (I use the white pasta)
2 tablespoons black sesame seeds, toasted for a few minutes in a dry fry pan (I was out and used white, but it wasn’t the same!)
1 red bell pepper, cored and seeded, and thinly sliced
2 carrots, julienned
4 scallions (with and green parts), sliced diagonally
3 tablespoons chopped fresh cilantro
1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain and set aside.
3. Combine the spaghetti, carrots, red peppers and scallions in a large bowl. Pour the dressing over the spaghetti mixture and mix. Add the cilantro and sesame seeds and mix again.There will be a bit of extra dressing in the bottom of your bowl which will get soaked up by the noodles. I like to make this dish the night before to let the dressing properly soak in and coat all the noodles; it just tastes better.
Delicious and super easy.