Asian Pasta Salad
By Mary McDougall
This salad is a favorite with my grandsons, Jaysen and Ben.
Serves: 4
Prep Time: 20 min
Cook Time: 15 min
Ingredients
1/2 Pound
Soba noodles
1/2 Cup
Water
1/4 Cup, Divided
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
Directions
1
Prepare the soba noodles according to package directions. Drain. Toss with 2 tablespoons of the soy sauce and set aside.
2
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.
3
Refrigerate for at least 2 hours for best flavor. Serve cold.
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