Gingered noodle salad
Aug 1, 2004 Chatelaine 0 Makes: 8 servings
Ingredients
- ½ (450-g) pkg spaghetti
- 4 green onions
- ½ cup (125 mL) cooked salad shrimp or 120-g can cocktail shrimp (optional)
- ⅔ cup (150 mL) Japanese ginger salad dressing
- 8 cups (2 L) baby spinach
- 2 tsp (10 mL) dark sesame oil
- 1 tsp (5 mL) hot red chili flakes
- Pinches of salt (optional)
- Pasta salad is a summertime staple. We love the store-bought Japanese salad dressing we used to coat the noodles. Look for it in the Asian section of your grocery store or try our homemade version.
Instructions
- Bring a large saucepan of water to a boil. Add pasta and cook according to package directions until al dente, about 10 to 12 minutes. Meanwhile, thinly slice onions. Drain shrimp and pat dry with paper towels.
- Once pasta is cooked, drain well. Do not rinse. Immediately place in a large bowl and toss with onions, shrimp, dressing, spinach, oil and chili flakes. Taste, then add more dressing and pinches of salt, if needed. Serve warm or at room temperature. Salad is also great cold.
- Homemade Japanese Dressing
- Whisk 3 tbsp (45 mL) rice vinegar with ½ cup (125 mL) vegetable oil, 2 tbsp (30 mL) soy sauce, 1 tbsp (15 mL) apple juice, 1 tsp (5 mL) sesame oil and 2 tsp (10 mL) garlic powder. Add generous pinches of ground ginger, salt and pepper.
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- Make ahead
- Prepare salad up to the point of adding spinach. Cover and refrigerate overnight. Taste, then add more dressing, if needed, for flavour or moisture. Toss with spinach, oil and chili flakes.