Cold Asian Noodle Salad
Pasta, pasta, pasta. You can't go wrong. Yes there are plenty of
carbohydrates, but you can make it healthy with whole grain and low carb
these days. This salad is useful for parties and picnics, or just a quick
meal at home. I think it is best served cold, but it's great heated as
well. The version below is a vegetarian one, but you could add many
different meats or seafoods. Scallops, shrimp, chicken, beef tips, etc.
Ingredients
1 box whole grain or low carb linguine or spaghetti (cooked, drained and
cooled)
1/2 cup extra virgin olive oil
1/2 cup low sodium soy sauce
1/4 cup hot chile oil (found in the asian section of your supermarket)
1/4 cup honey
2 cups chopped green onions (spring onions)
1 1/2 cups water chestnuts (drained)
1 cup sesame seeds
1 1/2 cups finely julienned red bell pepper
2 cups steamed, cooled and drained snowpeas
2 Tbsp. minced garlic
2 tsps. salt
2 tsps. fresh ground black pepper
Directions
Cook pasta al dente (not too mushy) according to package directions. Drain
and cool. Add first four ingredients to pasta. Toss. Add remaining
ingredients and toss again until all coated with sauce. If you need a bit
more olive oil or soy sauce according to your taste, go ahead. Refrigerate.
Serve cold.