Sesame Noodles with Snow Peas and Bok Choy
It feels insensitive to post a recipe for a cold noodle salad when part of the country is experiencing a polar vortex, but this dish is just too good. You could also serve it warm if you wanted to, and it makes an excellent desk lunch at room temp.
Because this salad is made with a chickpea pasta (loaded with protein) it is not necessary to serve it with an added protein. How awesome is that! However, it would be perfect with this tofu recipe if you were looking for something extra to fill you up.
Have fun!
- 1 Tbsp fresh grated ginger
- 3 Tbsp soy sauce
- 2 Tbsp sesame oil
- 2 Tbsp rice vinegar
- 1 tsp honey
- 1 tsp sriracha
- pinch red pepper flakes
- 8 oz spaghetti- (I used Banza chickpea pasta) cooked al dente Note: for the Banza brand pasta I undercooked it by 2 minutes so it didn't get mushy
- 8 oz snow peas, about 2.5 cups chopped
- 4 green onions, chopped
- 4 heads baby bok choy
- sesame seeds to garnish
-
Combine dressing ingredients in a big bowl. When pasta is ready drain it in a colander and rinse with cold water. Add it to dressing when it has been drained well and mix it gently with the dressing to coat noodles.
-
Add snow peas, green onions and bok choy to bowl. Use your hands to combine well, but gently. Sprinkle with toasted sesame seeds and enjoy (you can also let this sit in the fridge for a bit too, and covered it will stay good for 2-3 days).
