Last week I promised to post the easiest cold Asian pasta salad I make, which goes really well with Chicken Satay. Then the storm set in and I posted warm dishes instead. Now our regular sunny winter is back and it’s time to keep my promise because making sold salad no longer seems ridiculous in this weather.
This pasta salad is really the quickest you can imagine. In the time it takes to cook the pasta (which is usually around 10 minutes, hence the headline), you prepare everything else and it’s done. You can use regular spaghetti – number 3 works well – or you can use egg noodles. Both will come out equally well. You can add any additional vegetables you want. I make it plain because the kids love it that way, but this is a really good base for whatever you want to add.
QUICK ASIAN PASTA SALAD
500 g (1 lb) spaghetti (#3) or egg noodles (Note: The egg noodles usually come in 400 g packages, so just use the same quantities of dressing – it won’t be a problem)
3 tablespoons canola oil
3 tablespoons soy sauce
2 tablespoons vinegar or rice wine vinegar
3 tablespoons sugar
a few drops of sesame oil
1 teaspoon mirin (optional)
Optional vegetables (use all or any if desired)
3 green onion chopped
1 small red pepper sliced and halved
½ small red onions thinly sliced
½ cup cooked corn kernels
1 medium carrot julienned or very thinly sliced
1 stick celery thinly sliced
How to do it
1. Cook the pasta as per the instructions on the package (do not overcook). Drain and rinse with cold water until the noodles reach room temperature.
2. While the pasta is cooking, mix all the dressing ingredients till combined.
3. Toss the dressing through the pasta and add the vegetables if desired.
Serves about 6.