Gingered noodle salad
0
- Prep Time5 min
- Total Time5 min
- Makes8 servings
Ingredients
1/2 450-g pkg spaghetti pasta
4 green onions
1/2 cup cooked shrimp, or 120-g can cocktail shrimp (optional)
2/3 cup Japanese ginger salad dressing
8 cups baby spinach
2 tsp dark sesame oil
1 tsp hot red-chili flakes
salt, optional
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.
Nutrition (per serving)
Calories 190, Protein 5.6g, Carbohydrates 25.2g, Fat 7.6g, Fibre 2.9g, Sodium 340mg.
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.
Homemade Japanese Dressing
Whisk 3 tbsp (45 mL) rice vinegar with 1/2 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.
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.
