We love serving pasta in the form of noodle salads, and this is one of the best. Enjoy a bowl for lunch on a hot summer day, or make it your go-to potluck dish—just be prepared to leave with an empty bowl!
12 ounces noodles of your choice
¾ cup plus 2 tablespoons soy sauce or tamari (gluten-free if needed)
3½ teaspoons minced ginger
¾ cup freshly squeezed orange juice
6–8 tablespoons hot pepper sesame oil (adjust to your desired heat level)
¾ cup grated or julienned carrot
¾ cup diced cucumber
½ cup thinly sliced snow peas, ends removed
¼ cup thinly sliced green onion
Crushed peanuts (optional garnish)
Makes 6–8 servings.
1. Prepare the noodles according to the directions on the package. After cooking, drain and rinse with cold water. Set aside.
2. In a large bowl, whisk together the soy sauce, ginger, orange juice, and hot pepper sesame oil. Add in the noodles, carrot, cucumber, snow peas, and green onion. Toss until everything is well coated.
3. Place the noodle salad in the fridge for at least 15 minutes or until well chilled. Serve with crushed peanuts as an optional garnish.
Store in an airtight container in the refrigerator for 4 to 5 days.
Quick Tip: Spring roll wrappers (aka rice paper wraps) can transform this recipe into a fun, dippable finger food. Place a spring roll wrapper in a bowl of water for 6 to 8 seconds. Remove the wrapper and place on a solid surface (the wrapper should still be somewhat stiff; it will soften as it absorbs the water). Place a small amount of noodles down the center of the wrapper. Top with a few carrots, cucumbers, snow peas, and green onion. Sprinkle with some crushed peanuts and then fold the wrapper in half and continue to roll up until completely sealed. Add the remaining ingredients to a small bowl and mix the dipping sauce well. Serve the spring rolls with a side of dipping sauce and enjoy!
