Vegetable Noodle Salad With Sesame Vinaigrette
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:4 servings
- Kosher salt and black pepper
- ½cup low-sodium soy sauce
- 2tablespoons toasted sesame oil
- 2tablespoons distilled white vinegar
- 2teaspoons grated peeled ginger
- 1teaspoon grated garlic
- 1pound angel hair pasta, noodles broken into thirds
- 2tablespoons safflower or canola oil
- 1small yellow onion, halved and thinly sliced
- 3red or yellow medium bell peppers, cored, seeded and sliced lengthwise ⅛-inch thick
- 8ounces snap peas, halved lengthwise
- 8ounces cherry tomatoes, halved
- ¼cup thinly sliced scallions, plus more for garnish
- Toasted white sesame seeds, for garnish (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
648 calories; 20 grams fat; 3 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 7 grams polyunsaturated fat; 98 grams carbohydrates; 9 grams dietary fiber; 11 grams sugars; 22 grams protein; 1182 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Bring a pot of water to a boil, and season generously with salt.
- Step 2
In a small bowl, combine soy sauce, sesame oil, vinegar, ginger and garlic. Season with salt and pepper, and mix well.
- Step 3
Once the water boils, cook the pasta according to package directions until al dente. Reserve ¾ cup pasta cooking water, then drain. Transfer pasta to a large bowl. Add half the dressing and ¼ cup pasta water, season with salt and pepper and toss to evenly coat.
- Step 4
Meanwhile, in a large deep-sided saucepan, heat safflower oil over medium. Add onion and bell peppers, season with salt and pepper, and cook, stirring occasionally, until deep golden and tender, about 10 minutes. Add snap peas and cook, stirring occasionally, until crisp-tender, 2 minutes. Add tomatoes, ¼ cup pasta water and the remaining dressing. Stir to deglaze the pan and lift the browned bits on the bottom of the skillet, then add vegetable mixture (with sauce) and scallions to pasta and toss until well combined (add more pasta water if thinner sauce is desired). Season with salt and pepper.
- Step 5
Serve warm or at room temperature. Garnish with scallions and sesame seeds, if using.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Elizabeth
I noticed that a few of you commented on the 20 minutes time. I always double the time for every recipe because that’s how long it takes me. I never understand why the recipe/cook book authors don’t provide a realistic time for those of us who don’t have a large kitchen, the fancy tools and prep assistants!it’s time for the recipe authors to be more realistic!
Jane
Why not rice noodles, or even shiritaki angel hair for those dieting? Rinse shiritaki, boil three minutes, dry in hot skillet and proceed with recipe. Any noodle you use, this recipe is a winner.
Jane
Just made this to raves from family. Added a little sweetener to the sauce (honey, sugar), a little heat (Sriracha, Thai chili sauce) and a little more vinegar (rice wine), plus some fresh basil at the end. Didn't have low sodium soy but it worked out fine. Served the pasta warm with a number of proteins on the side (grilled chicken, shrimp, scallops).
Beth
Julienned carrots would be a good substitute, a little sweet, a little crunch if you don't overcook, but also a bright pop of color like a red or yellow pepper would give.
Shari
Just made this and it's great for hot night. More ginger would make the flavors brighter and I added some squeezes of lime before serving.
Uncle Sid
Twenty minutes? After how much time doing veggie prep?
Diane
This was a hit with my picky family. I added baked tofu to make it a complete meal. Next time I will reduce the pasta by half and use less soy sauce. My husband ate the cold leftovers for lunch the next day and said it was even better that way.
Karen
What about cucumbers cut in julienne strips and/or green beans? You just won't have the pretty colors.
Keith
I made this dish and it was delicious. However, next time I will use rice vinegar as the distilled vinegar made this recipe too tangy. I had to balance the tanginess with sweet chili garlic sauce.
Amber
The snap peas can be tough. It's important to trim the ends and string them if they are old. And if you are boiling water anyway, may as well blanch them 90 seconds in the boiling water before you do the angel hair. Can also use frozen prepared snap peas or snow peas.
magnamosa
I think cucumbers and chicken would be a great addition
weston
It’s very good, but would recommend doubling the vegetables and halving the noodles to make it a better summer fresh salad (unless spaghetti is your thing!)
sarah
This was very good, but I believe the proportions are off. I recommend making the stated amount of sauce (also recommend adding honey and sriracha to taste here), but only half the pasta (1/2 lb). Follow everything else as suggested, and this is a great hot weather dinner or easy weekday lunch. We made this to eat for lunch all week long and everyone is happy!
JoolsB
Would rice noodles be an acceptable substitute?
John Nuechterlein
I don't get the "4 servings". I think this is enough for 8!
Ian
This, or some ingredient dependent variation, has been a summer go-to for years, but I make mine ahead and serve it chilled.
Aig
Why can you not use olive oil, much healthier?
katattack
Half the pasta More garlic and ginger
SharonG
Used rice noodles instead of pasta. Other than this recipe is wonderful! A pinch or two of red chili flakes added to vegetables during stir frying would be great for those who like a bit of heat.
Amy
Also this is AWESOME as a cold, next-day leftover.
Amy
Excellent and easy dish — but totally agree to double the veggies or halve the noodles.
janisani
I recommend half the pasta and twice the dressing, full amount of veggies. Mine was at least half veggies, and it was very pretty and delicious. With my ratio, it made 3 servings.
janisani
Oops I misspoke. I mean the full amount of dressing and veggies, half the pasta. Also forgot to say you won't need the reserved pasta water.
Kay
Made this as written (perhaps with a tad less noodles). Use a food processor for the bell peppers and yellow onions, which can be done together. I used the "thick" blade on my KitchenAid. I also used the food processor (on pulse) for the peas. They get smaller than intended, but it's worth the time savings for me.
Ann
I added the 1/4 cup of pasta water and it made it too watery in my opinion. I would skip the pasta water and double the sauce recipe and add it until you are happy with the taste/consistency instead. I also added honey, siracha and a little Thai chili sauce as others had recommended. Cooked teriyaki chicken to have on the side but wound up just chopping it up in pieces and adding it to the pasta for a one dish meal.
DeborahVC
I made this yesterday afternoon for dinner on a sweltering night. I used about 10 oz of dried spaghetti ( mix of whole grain & regular) to use up opened boxes. Added sriracha to the dressing and probably 3 tsp if ginger. I also cubed and added some baked tofu for protein and used the whole package of snap peas (10 oz). I liked the mix of pastas and using less than a pound was a good call. Very tasty.
Joan
Flavors were not quite right, needed a little sweetness and heat. Way too many noodles for the vegetables, etc.added chicken.
Circe
What a fun recipe! But I agree with many of the comments, 20 min after you prep all the ingredients. And either reduce the pasta or as I did add lots more veggies! I also used rice vinegar, Mirin, maple syrup, zucchini, sesames seeds, sriracha and shiitake mushrooms. Yummy!
Caroline S.
Really? I read the comments and felt it would be a good recipe with a few modifications such as less noodles and more veggies. Added some chili garlic sauce for a little heat. But, what a disappointment! This recipe, even with modifications, was for me so totally boring and flat.
Marsha
We have to use protein noodles (hearts of palm) because my husband must be on a lo-carb diet. So we never have pasta water. What can we substitute? Butter?
AB
It's to thin the sauce. Use water or broth. Not butter.
Cate
I used brown rice millet noodles (ramen style) from Costco. They cook in 5 minutes, which is great during hot temps. As a side note, these noodles are also gluten free and kosher. When the ramen noodles are served hot, you can detect a "healthy" taste, but not so much when they are served chilled. I used toasted sesame oil instead of the oil suggested in the recipe.
Private notes are only visible to you.
Advertisement
