As we are enthralled learning about Asian American Pacific Islander (AAPI) Heritage Month, we would like to start by sharing a delicious recipe by our very own 6th grader for her Social Studies class!
Sesame Noodle Salad with Summer Vegetables
Ingredients
- For the dressing
- 3 tbsp EVOO or vegetable oil
- 3 tbsp sesame oil
- 2 tbsp rice wine vinegar
- 2 tbsp creamy peanut butter or tahini paste
- 2 tbsp soy sauce or tamari (a GF option)
- 1 tbsp brown sugar
- 1 tbsp finely grated ginger
- For the salad
- 10 oz long flat noodles (pasta, egg or rice noodles)
- 1 tbsp sesame oil
- 1 ½ lb vegetable (peas, green beans, bell peppers, or carrots)
- 2-3 scallions trimmed and chopped
- ¼ cup chopped basil leaves
- ¼ cup chopped fresh cilantro
- 2 tbsp lightly toasted sesame seeds
- Sriracha or sambal (garlic-chili paste) to taste
Directions
- Cook the noodles according to package directions. Drain and rinse noodles under cold water until cool. Transfer to a large bowl. Toss with 1 tbsp of sesame oil and set aside.
- Mix the dressing ingredients in a large lidded jar to shake or whisk all together in a bowl.
- Add vegetables, herbs, and sesame seeds to the noodles. Drizzle with dressing and toss well.
- Serve with sriracha or sambal on the side.