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Beans'n'Pods Asian Pasta Salad
Cold noodles with soybeans, snap peas. VEGAN! |
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12 oz. organic whole wheat fettuccine
2 cups frozen edamame (soybeans)
2 cups fresh raw sugar snap peas
1 cup soy sauce
1/4 cup cold-pressed toasted sesame seed oil
1/4 cup rice vinegar
2 tbsp lemon juice
2 tbsp crushed garlic
2 tbsp crushed ginger
2 tbsp brown sugar
1 tbsp black sesame seeds
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1.) Boil water and cook pasta until tender. Rinse thoroughly with cold water; set aside.
2.) Thaw the edamame pods under warm (but not hot) water until they are easy to open. Remove beans, discard pods. Rinse beans and sugar snap peas thoroughly under cold water; set aside.
3.) Now toss the noodles, beans and pea pods together in a collander and rinse all with cold water, then set aside.
4.) In an extra-large salad bowl, whisk soy sauce, rice vinegar, toasted sesame seed oil, crushed garlic, crushed ginger and brown sugar until well-blended.
5.) Gradually add the noodles, beans and pea pods to the bowl, thoroughly coating them with the dressing mixture.
6.) Cover and chill for 1-2 hours for best results. Sprinkle with black more sesame seeds on presentation if desired. Garnish with a selection of Asian mushrooms if desired.
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Preparation Time: 30-45 mins. |
Serves: 8 |
| Recipe Origin: United States |
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Submitted by: |
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Morgan
Washington
United States |
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| This recipe has been viewed 3968 times. |
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