Normally, I don’t make pasta, because it is just empty calories. However, this asian noodle salad is jam-packed with veggies and really delicious. Great for summer days, it holds up well in the fridge (I think it tastes better after a night in the fridge), and makes a lot!
This recipe is from my mom’s book, Feeding the Young Athlete and is called “Slam Dunk Sesame Noodles”
1/4 cup of sesame seeds
8 ounces angel hair pasta
5 stalks of celery, cut at an angle into thin strips
2 large carrots, cut into thing strips
1/2 head of cabbage, but into thin strips
6 cloves of garlic, minced
1/2 cup of olive oil
1 teaspoon sugar
1 teaspoon salt
1/2 cup chopped cilantro and green onion
1 teaspoon toasted sesame oil
1/2 cup soy sauce
In a large skillet or wok, toast sesame seeds over medium heat, stirring constantly, until they turn golden. Remove from pan and set aside. Cook noodles according to package directions. Drain, and place in a large bowl.
Get all vegetables and garlic cut and ready to go. Heat the oil in wok and add vegetables and garlic, with the salt and sugar. Sauté until veggies are bright and crisp. Remove from pan and add to noodles.
Next add cilantro, green onion, sesame oil, soy sauce, black pepper, and toasted sesame seeds. Toss and Taste. Yum!
(I did not have regular cabbage so I used purple, and I used pre-toasted sesame seeds. Also, no green onion….sad. )