From my dear friend Debra Wilson who says this is “an awesome cold pasta salad”
- ¼ c soya sauce
- ¼ c white wine vinegar
- 2 tbsp chilli sauce (you can buy this at Fairways – plastic jar with a red cap – it’s a combo of crushed red chilli’s with the seeds.)
- 2 tbsp sugar
- 2 tbsp sesame oil
- 1 inch chunk fresh ginger finely chopped
- 4 garlic cloves minced
- 2 tsp dried red chilli flakes
- Fresh pepper
- ¼ c olive oil
- Spaghetti, or rice noodles thick or thin( I think thin rice noodles are the best the wide get kind of mushy after the first day)
- Carrots julliened
- Green onion sliced
- Chicken (optional)
- Snow peas sliced
- Spinach
Mix all the sauce ingredients together – you can adjust the heat by adding less or more of the chilli sauce and the chilli flakes. I also add more sesame oil to taste.
Cook whatever noodles you are using – it’s best to mix everything when the pasta is still warm – if you are using spinach it helps to wilt it. You can basically use a combination of the veg – I just wouldn’t use stuff that would get soft (like zuchini) – asparagus and carrots and snow peas or snap peas work great – but you could use broccoli etc.
Saute the chicken or shrimp before you add – mix all together and adjust the heat and sesame oil.
I also use less than 1/3 c oil – more like a 1/4 cup trying to reduce the fat content a bit…
Thanks Deb!
