Asian noodle salad with thin angel hair tossed in a sesame soy dressing with a little heat and a balsamic twist. I make it the night before and serve it cold.
1tablespoonhot chili oilmore if you want it spicier
¼cupwhite sugar
1cuppea podscut into smaller pieces. I cut each 3-4 times
1green onion chopped
1teaspoontoasted sesame seeds
Instructions
Cook the pasta according to package directions. Drain well and rinse with cold water.
16 ounces angel hair pasta
While the pasta cooks, in a large bowl whisk together the sesame oil, soy sauce, balsamic vinegar, chili oil and sugar until well combined.
½ cup sesame oil, ½ cup light soy sauce, ¼ cup balsamic vinegar, 1 tablespoon hot chili oil, ¼ cup white sugar
Toss the pasta with the dressing in the bowl.
Mix in the pea pods, green onion and sesame seeds.
1 cup pea pods, 1 green onion, 1 teaspoon toasted sesame seeds
Refrigerate and serve cold.
Notes
Storage: Store covered in the refrigerator and give it a good toss before serving, since the dressing settles to the bottom as it sits. I like to make it the night before so it has time to chill and the flavors settle in. Serve it cold.Tips:
Drain the angel hair well and rinse it cold so the noodles do not clump before the dressing goes on. S
tart with 1 tablespoon of chili oil for a mild heat and add more to taste.