Oriental Pasta Salad Makes: 8 to 10 servings The good news is that all the recipes are easy to make (and easy to scale for quantity should you ever want to have a really big crowd). Ingredients:
1 package (16 ounces) spaghetti noodles 1 ½ teaspoons sesame oil 1/3 cup rice seasoned or regular rice vinegar 1/3 cup soy sauceJuice and zest of 1 lime 2 tablespoons packed brown sugar 1 clove garlic, minced ½ teaspoon red pepper flakes 1 cup grated carrot ¼ cup roasted salted peanuts (see note) ½ cup chopped cilantro ½ red pepper, sliced thinly Preparation: Prep time: 20 minutes. Cooking time: 8 to 10 minutes In a large soup pot, cook spaghetti according to package directions. Drain and rinse with cold water. Set aside. In a large bowl, combine sesame oil, rice wine vinegar, soy sauce, lime juice and zest, brown sugar, garlic and red pepper flakes. Stir until sugar dissolves. Add carrot, peanuts, cilantro, red pepper and peas. Stir noodles into dressing mixture and toss until coated. Cover and refrigerate at least an hour before serving. To prepare ahead: Salad can be made early on the day of serving and stored, covered, in refrigerator until ready to serve. Note: If any diners have a peanut allergy, these can be omitted.
