Sunday, April 4, 2010

Cuisine: Sesame Ginger Soy Pasta Salad

This recipe was inspired by Chilis to Chutneys by Neelam Batra. I barely changed a thing, but when I first made it it was very, very, very salty. I adjusted the amounts for The Kitchenless Cook, and it turned out much, much better. I also changed how the vegetables were cut. I find that larger slices of vegetables mix better with the shape of the egg noodles. I prefer No Yolks brand, but feel free to use your favorite brand. It will still taste divine.

One package No Yolks egg noodles
1/2 small cabbage, cored, quartered and sliced into about 1-inch squares
1 Japanese or English cucumber, peeled, seeded, and sliced into 1-inch slices
3 carrots, peeled and julienned
1 bunch green onions, sliced including green parts
1-inch piece of ginger, peeled and minced
2 large cloves garlic, crushed
1 1/2 TBSP soy sauce
1 TBSP balsamic vinegar
1 TBSP spicy vinegar (another tablespoon of balsamic vinegar can be used if you don't have spicy vinegar)
1 TBSP sesame oil
1 to 2 tsp chili oil
1 TBSP sugar
1 TBSP salt
2 TBSP sesame seeds lightly toasted (toasting isn't necessary, but does add a richer flavor)
1 tsp chaat masala

Bring water to a boil in an electric wok. Add noodles and cook for only 5-7 minutes. Noodles must be undercooked.

Mix cabbage, cucumber, carrots, and green onions together.

Whisk together all remaining ingredients. Combine noodles, vegetables, and dressing together. Mix until fully combined.

It can be served warm right after it is made, but I prefer to let this salad sit overnight. I think it gives much deeper and combined flavor. And it is excellent cold!