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Apr 02, 2010 at 06:57PM vs Apr 28, 2010 at 09:37AM
HereThis 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, 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 healthy, uncomplicated weekday dinner. Also useful if you have a vegetarian visitor.
- 250 g. fusilli noodles
- Salad items: 1/2 cucumber, 1 pepper, 2 carrots, plus any vegetables you like
- 3-4 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, 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 too (e.g. yams, fennel, potatoes, cauliflower, broccoli etc.).
Fry the garlic in the oil and add the 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 and stir.
Add pasta to your salad.
Dressing: Stir pasta into salad.
Dressing: Stir honey, rice vinegar, and riceoptional vinegarchili together and dump on top.
Serves one student for about 3 days. Or 4 people for dinner.
Prep time: 20 minutes.
#Update:
We did it with cucumber, a pepper, carrots, rutabaga, and fennel.
The final salad:
Ginger Pasta Salad