Asian Pasta Salad
Prep: 20 minutes Cook: 15 minutes Chill: 2 hours
By Mary McDougall
This salad is a favorite with my grandsons, Jaysen and Ben.
- 1/2 pound soba noodles
- 1/2 cup water
- 1/4 cup soy sauce
- 2 cloves garlic, crushed
- 1 tsp fresh ginger, grated
- 1/4 tsp crushed red pepper flakes
- 4 cups broccoli florets
- 2 carrots, sliced
- 1/2 pound mushrooms, sliced
- 1 bunch green onions, sliced in 1 inch pieces
- 1 tbsp cornstarch mixed with 2 tbsp cold water
Prepare the soba noodles according to package directions. Drain. Toss with 2 tablespoons of the soy sauce and set aside.
Meanwhile, place the water, 2 tablespoons of soy sauce, garlic, ginger and red pepper flakes in a wok or large saute pan. Bring to a boil, add the broccoli and carrots, and cook stirring frequently for 5 minutes. Add the mushrooms and green onions and continue to cook, stirring frequently for about 7 minutes, until broccoli is tender. Stir in the cornstarch mixture and cook and stir until thickened. Pour over the soba noodles and toss to mix well.
Refrigerate for at least 2 hours for best flavor. Serve cold.