Sunday, January 16, 2011

Vegan Noodles: Spicy Asian Flavor, Veggies & Toasted Nuts

I made this today and it was yummy.
 I forget to add the broccoli but it was still great without it. Enjoy
From the

Noodle Salad Ingredients:

  • 8 oz dried linguini, spaghettini, or soba noodles
  • 2 cups broccoli florets, cut small
  • 1 lg carrot, peeled and thinly sliced
  • 3 Tbsp dark sesame oil
  • 2 cloves garlic, peeled, stemmed & minced
  • 1 Tbsp fresh ginger, minced
  • 2 Tbsp soy sauce
  • Juice of 1 lime (3 Tbsp)
  • 1/8 tsp cayenne
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/2 tsp fresh ground black pepper
  • 2 Tbsp. chopped fresh basil or parsley, if you can't get basil
  • 3 green scallions, sliced
  • 12 cherry tomatoes, halved
  • OR 1/2 sweet red pepper, seeded and sliced thin
  • 1/2 cup toasted pine nuts, peanuts, or cashews

Noodle Salad Directions

  1. Cook noodles according to package directions. Drain, rinse in cold water, drain again, and set aside
  2. Cut the broccoli into small pieces
  3. Peel the carrot, cut off the ends, cut in half lengthwise, then slice thinly on the diagonal
  4. Chop broccoli and carrots, and steam in a basket steamer until tender-crisp, drain off water, rinse in cold water, drain and set aside
  5. Toast nuts in a dry frying pan, and set aside
  6. Heat 1 Tbsp sesame oil in a frying pan on medium low, add the minced ginger & garlic, sauté until lightly browned
  7. Add the scallions and tomatoes or red pepper and stir gently a couple of minutes until softened slightly
  8. Whisk together lime juice, 2 Tbsp sesame oil, soy sauce, salt & pepper, cayenne in a large bowl
  9. Add the sautéed ginger, garlic, scallions & tomatoes (or pepper)
  10. Combine with noodles, veggies & basil. Toss until the dressing is absorbed
  11. Serve at room temperature or chill for 1 - 2 hours
  12. Garnish with toasted pine nuts, cashews or chopped peanuts


  1. This was really good, going to make it again soon.

  2. I am making this for my lunch tomorrow, it looks so good!