I’m making Ina Garten’s Crunchy Noodle Salad from Food Network. Basically a cold Asian noodle salad. Thought I had all the ingredients. Went to my cupboard halfway through recipe and 😲! Someone must have broken in and stole all my sesame seeds!!! I swear I had plenty!! The nerve!
In all seriousness, Recipe below, pretty key ingredient
1) should I add more sesame oil 2) Will no sesame seeds ruin the recipe?
RECIPE COURTESY OF INA GARTEN Crunchy Noodle Salad 405 Reviews Level: Easy Yield: 6 servings Total: 35 min Prep: 10 min Cook: 25 min
Advertisement Ingredients Kosher salt 1/2 pound thin spaghetti 1 pound sugar snap peas 1 cup vegetable oil 1/4 cup rice wine vinegar 1/3 cup soy sauce 3 tablespoons dark sesame oil 1 tablespoon honey 2 garlic cloves, minced 1 teaspoon grated fresh ginger 3 tablespoons toasted white sesame seeds, divided 1/2 cup smooth peanut butter 2 red bell peppers, cored and seeded, and thinly sliced 4 scallions (white and green parts), sliced diagonally 3 tablespoons chopped fresh parsley leaves
Watch how to make this recipe. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain and set aside. Meanwhile, bring another large pot of salted water to a boil, add the sugar snap peas, return to a boil, and cook for 3 to 5 minutes, until crisp tender. Lift the sugar snap peas from the water with a slotted spoon and immerse them in a bowl of ice water. Drain. For the dressing, whisk together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, 2 tablespoons sesame seeds and peanut butter in a medium bowl. Combine the spaghetti, sugar snap peas, peppers and scallions in a large bowl. Pour the dressing over the spaghetti mixture. Add the remaining 1 tablespoon of sesame seeds and the parsley and toss together. 2006, Ina Garten, All Rights Reserved
[link] [comments]
from A place to become a better cook and share your culinary knowledge https://ift.tt/2zD3dSd
Comments
Post a Comment