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Crunchy pea pods, green onions and oriental-style noodles are tossed in a ginger-spiked soya sauce to create this cold noodle dish. The small amount of sesame oil adds rich flavour without a lot of fat.
Ingredients
1 pound (455g) Chinese noodles, or angel hair pasta, uncooked
2 Tbsp (30mL) sesame oil
1/2 cup (120mL) soya sauce, low sodium
1/4 cup (60mL) rice wine vinegar
2 Tbsp (25g) sugar
2 Tbsp (5g) cilantro, chopped (optional)
1 Tbsp (7g) ginger root, grated
1 tsp (5mL) hot chilli oil
1 cup (180g) green onions, sliced diagonally
1 cup (72g) pea pods, fresh
Directions
In a large pot, heat water to a boil. Cook pasta in rapidly boiling water until done. Drain and rinse with cold water.
In a large bowl, mix together sesame oil, soya sauce, rice wine vinegar, sugar, cilantro, ginger root and hot chilli oil. Add noodles and toss gently to separate the noodles and distribute the sauce. Add the green onions and toss. Let stand, tossing occasionally until all the sauce is absorbed into noodles. Add pea pods, stir and chill.
