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Jan 07, 2010 at 02:56PM vs Apr 02, 2010 at 06:57PM
Ginger Pasta Salad
Here is a handy, very easy recipe to use when you have a vegetarian visitor:
- 250 g. fusilli noodles
- salad stuff / vegetables
- 3 garlic cloves and some olive oil
- powdered ginger to taste (~1 tsp.)
- soy sauce to taste (~ 1 tbsp.)
- 1 tbsp. honey
- 2 tbsp rice vinegar
- optional: dash of chili sauce
Boil some water and cook the noodles al dente.
While these are boiling, chop up your vegetables and make a salad. You could use peppers, cucumber, lettuce, tomato, cilantro, carrots, whatever you have handy
- - use stuff that won't wilt in a hot salad. You could also boil some vegetables and add them (e.g. yams, fennel, whatever you like).
Fry the garlic in the oil and add powdered ginger. When the garlic is done, dump in the noodles and fry for a while until tasty. Add a couple splashes of soy sauce.
Add pasta to your salad.
Dressing: Stir honey and rice vinegar together and dump on top.
Serves one student for about 3 garlic cloves and some olive oil
- powdered ginger to taste (say 1 tsp?)
- soy sauce to taste
- honey (about 1 tbsp?)
- rice vinegar (2 tbsp?)
Boil some water and cook the noodles al dente.
While these are boiling, chop up your vegetables and make a salad.
Fry the garlic in the oil and powdered ginger. When the garlic is done, dump in the noodles and fry for a while until tasty. Add a couple splashes of soy sauce.
Wait for the pasta to cool a bit and then add to your salad.
Dressing: Stir some honey and rice vinegar together and dump on top.
Serves one student for about 3 days.
#Update:
We did it with cucumber, a pepper, carrots, rutabaga, and fennel.
The final salad:
