Asian Noodle Salad
Asian noodle salads make especially good summer fare as many of them actually improve in flavor when prepared in advance. This variation, with fresh oranges, is as lovely to look at as it is to eat.
8 ounces capellini (angel hair pasta), broken into thirds
1 tablespoon peanut oil
2 navel oranges
2 tablespoons frozen orange juice concentrate
2 tablespoons reduced-sodium soy sauce
1 tablespoon grated fresh ginger
1/4 teaspoon salt
1-1/2 cups shredded carrots
1 large red bell pepper, cut into thin strips
2 tablespoons thinly sliced scallions
2 tablespoons coarsely chopped unsalted, dry-roasted peanuts
1 In a large pot of boiling water, cook the pasta according to package directions. Drain, rinse briefly under cold running water, and drain again. Place the pasta in a serving bowl and toss with 1/2 teaspoon of the oil.
2 Grate 2 teaspoons of zest from one of the oranges. With a serrated knife, remove the peel and white pith from both oranges. Working over a strainer set over a medium bowl, cut out the orange sections from in between the membranes, letting them drop into the strainer. Squeeze the juice from the membranes into the bowl.
3 To the freshly squeezed orange juice in the bowl, add the remaining 2-1/2 teaspoons peanut oil, the orange zest, orange juice concentrate, soy sauce, ginger, and salt, and whisk with a fork to blend.
4 Pour the dressing over the pasta. Add the carrots, bell pepper, and scallions, and toss to blend. Add the orange sections and toss again. Sprinkle with the peanuts. Makes 4 servings
Makes Makes 4 servings servings.
Per serving: 342 calories, 6.3g total fat (1g saturated), 0mg cholesterol, 5.6g dietary fiber, 63g carbohydrate, 10g protein, 433mg sodium.