Vegan Deli Cold Sesame Noodles
I’m so glad many of you are planning to try the Tempeh Pecan Salad! I really think you’ll enjoy it. Even if tempeh isn’t your thing, and I’m trying to imagine I don’t love it because I do, I think that recipe would be a great one to make because it has such great flavor and texture. Today, I have another great deli-case-recipe to share from Vegan Deli, Cold Sesame Noodles and Vegetables (page 100). The sauce has a perfect sesame flavor with just a hint of ginger, and despite their intention to be served cold, the dish is also delicious warmed with a little nutritional yeast sprinkled over top!
Cold Sesame Noodles And Vegetables
- 12 ounces whole wheat spaghetti
- 2 cups diagonally sliced carrots
- 2 cups broccoli florets
- 3 scallions, thinly sliced
- 1/4 cup rice vinegar
- 1/4 cup toasted sesame oil
- 3 tablespoons natural soy sauce
- 2 tablespoons sugar
- 1 teaspoon ground ginger
- 1/4 teaspoon crushed garlic
- 1/4 teaspoon salt
- Cayenne pepper
- Toasted Sesame Seeds
Bring a large pot of water to a boil, and add the spaghetti. When the water returns to a boil, add the carrots. After 6 minutes, add the broccoli florets and cook about 3 minutes longer, or until the spaghetti is done and the vegetables are tender-crisp. Drain and immediately cool by rinsing under cold running water, draining again. Transfer to a large bowl, and add the scallions.
In a small bowl, whisk together the vinegar, oil, soy sauce, sugar, ginger, garlic, salt, and cayenne pepper. Pour over the spaghetti and vegetables, and toss gently. Chill thoroughly before serving. The noodles will absorb any excess sauce as they chill. Garnish with toasted sesame seeds.
What’s your favorite deli-case cold salad or pasta?