Sunday, June 16, 2013

Whole Wheat Asian Egg Noodle Salad

Whole Wheat Asian Egg Noodle Salad. Photography by Leslie Perez. All rights reserved.
INGREDIENTS serves 4 to 6

  • 2 Cups of Catelli Whole Wheat egg noodles
  • 1/4 cup of black olives
  • 1 small yellow bell pepper
  • 1 small red bell pepper
  • 2 sprigs of green onions sliced
  • 3 tbsp of toasted sesame oil
  • 1 tsp of crushed garlic 
  • 1/3 cup of soya sauce or to taste
  • 1/4 cup of rice wine vinegar
  • Freshly ground black pepper 
  • a pinch of finely chopped pepper
  • 1/2 tsp of red chili pepper flakes
  • Sea salt to taste
  • Ground pepper 
DIRECTIONS
  1. Boil 6 cups of water in a pot, ad a pinch of salt and throw in the pasta once boiled. 
  2. In the meantime cut your bell peppers and yours green onions 1 inch squares
  3. In a separate bowl, prepare the dressing by combining the oil, vinegar and soya sauce
  4. Drain your pasta and ad the garlic, chili pepper, ginger and black pepper
  5. Toss in the black olives, peppers, green onions and dressing
  6. Refrigerate for 30 minutes to allow the pasta to soak in the dressing
  7. Add the salt and ground pepper to taste
  8. Throw in the sesame seeds and mix
  9. To garnish sprinkle a pinch of sesame seeds... and there you have a wholesome pasta salad