SPRING NOODLE SALAD W/ GINGER- PEANUT VINAIGRETTE
½ cup boiling water
One ½-ounce package dried shiitake mushrooms
6 ounces uncooked spaghettini or angel hair pasta
2 cups (3-inch) julienne-cut carrot
2 cups (1-inch) diagonally sliced asparagus
½ lb snow peas, trimmed and cut lengthwise into thin strips
½ cup cilantro leaves
¼ cup coarsely chopped fresh basil
2 Tbs balsamic vinegar
1½ Tbs low-sodium soy sauce
1 Tbs minced peeled fresh ginger
1 Tbs mirin (sweet rice wine) or slightly sweet white wine (ie. Riesling)
1 Tbs roasted peanut oil or vegetable oil
½ tsp salt
2 cloves garlic, minced
1 medium jalapeño pepper, halved and seeded
1 cup diagonally sliced green onions
¼ cup coarsely chopped dry- roasted peanuts, divided
½ cup alfalfa sprouts
1. To prepare salad: Combine water and mushrooms in a bowl; cover and let stand 30 minutes. Drain mushrooms in a colander over a bowl, reserving 2 Tablespoons soaking liquid. Discard mushroom stems, and thinly slice mushroom caps. Cook spaghettini in boiling water 2 minutes, omitting salt and fat. Add carrot; cook 1 minute. Add asparagus; cook 1 minute. Add peas; cook 1 minute. Drain well. Add mushrooms to salad; toss well.
2. To prepare vinaigrette: Place 2 Tablespoons reserved mushroom soaking liquid, cilantro and next 9 ingredients (cilantro through jalapeño) in a food processor; process until smooth.
3. Combine salad, vinaigrette, onions, and 2 Tablespoons peanuts in a large bowl; toss well. Serve.
Yield: Serving Size: 1 1/4 cups salad topped with 2 T. dressing
Recipe Source: Cooking Light
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