JOURNAL

Cool it Noodle Salad

Cool it Noodle Salad

We know sometimes cooking can get a bit routine, but this summer, we challenge you to step outside the box and try some yummy recipes from a few of our favorite cookbooks.

To start, we will go with a hot weather crowd pleaser, the Cool It Noodle Salad from Naturally Nourished.

SPICY TAHINI GINGER SAUCE

1/2 cup grated peeled fresh ginger

tablespoons gluten-free tamarind or soy sauce

2 teaspoons pure maple sugar or raw honey

1 tablespoon freshly squeezed lime juice

NOODLE SALAD

9oz / 250g fried whole grain pasta

1 cup / 150g green peas, fresh or frozen

2 medium carrots, julienned

7oz / 200g (1 small bunch) radishes, sliced 

1/3 packed cup / 15g chopped fresh cilantro, for garnish

sesame salt, for serving

1. Make the sauce: Place the tahini, ginger, tamarind, maple syrup, lime juice, and 1/2 cup of water into a blender and blend on high until creamy or smooth. Taste and adjust the seasonings if necessary then set aside.

2. Prepare the noodle salad: Bring a pot of heavy salted water to a boil. Add the pasta and cook until it's just less then al dente, according to the package directions. Add the peas to the boiling water, remove from the heat and let sit for 1 minute. Drain and rinse with cold water.

3. In a large serving bowl, toss the pasta and the peas with the carrots and the radishes. Pour abut three quarters of the sauce over the top and toss to combine. Divide the noodles among four bowls and garnish with cilantro, more sauce if desired and sesame salt.

 

 

 

 

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