Description
This vibrant Sesame Noodle Salad features gluten-free angel hair pasta tossed with crisp snap peas, edamame, shredded carrots, and fresh herbs. Coated in a savory-sweet gluten-free Tamari and toasted sesame oil dressing with hints of ginger, garlic, and lime, it’s a refreshing and easy-to-make dish perfect for a light lunch or a colorful side.
Ingredients
Salad Ingredients
- 12 oz gluten free angel hair pasta (Jovial Capellini recommended)
- 1/2 cup snap peas, sliced on the diagonal
- 1/2 cup frozen shelled edamame, thawed in warm water
- 1/2 cup shredded carrots
- 1/2 cup cilantro, chopped
- 1/2 red pepper, seeded and julienned
- 1/4 English cucumber or 1 mini cucumber, julienned
- 2 green onions, chopped
Sesame Dressing
- 1/4 cup gluten free reduced-sodium Tamari (or soy sauce if not gluten free)
- 3 tablespoons toasted sesame oil
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame seeds
- 1 tablespoon ginger paste (Gourmet Garden brand recommended)
- Juice of 1/2 lime
- 2 cloves garlic, pressed or minced
- 1/4 teaspoon red chili pepper flakes (optional)
Instructions
- Prepare the Sesame Dressing: In a small mixing bowl, combine the gluten free reduced-sodium Tamari, toasted sesame oil, brown sugar, rice vinegar, toasted sesame seeds, ginger paste, lime juice, minced garlic, and optional red chili pepper flakes. Whisk thoroughly to blend all ingredients into a smooth, flavorful dressing. Set aside.
- Cook the Pasta: Bring a large pot of water to a rolling boil and season with 1 tablespoon of salt. Add the gluten free angel hair pasta and cook according to package instructions, usually around 3-5 minutes, until al dente. Drain the pasta and rinse under cold running water to cool it completely. Drain well to remove excess water.
- Toss Pasta with Dressing: Transfer the cooled pasta to a large mixing bowl. Drizzle half of the prepared sesame dressing over the pasta and toss gently with tongs to coat. Let the pasta sit for 5 minutes to absorb flavors.
- Add Vegetables and Final Dressing: Add the sliced snap peas, thawed edamame, shredded carrots, chopped cilantro, julienned red pepper, cucumber, and chopped green onions to the bowl with the pasta. Pour the remaining half of the dressing over the salad and toss everything well with tongs to combine evenly.
- Serve: Serve the sesame noodle salad immediately as a refreshing and tasty dish, perfect for lunch or as a side.
Notes
- Use gluten free pasta and reduced-sodium Tamari for a gluten free version.
- If you prefer spicier salad, increase the red chili pepper flakes to taste.
- To make this dish vegan and vegetarian, ensure the brown sugar and ginger paste do not contain animal products, which is typically the case.
- This salad can be prepared a few hours ahead and chilled but is best served fresh to maintain the crispness of the vegetables.
- Feel free to add additional vegetables such as shredded cabbage or bell peppers for extra texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Asian-inspired
