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Salad, Asian Noodle

by Hratch L. Karamanoukian, MD and Pierre S. Aoukar, MD
Posted: March 13

Servings: 4


1 Ĺ pounds broccoli
Ĺ pound snow peas
1 fresh sweet red pepper
3 carrots
handful fresh Thai basil, julienned
2 Tb black sesame seeds
sea salt to taste
crushed black pepper to taste
hot chili sauce (Siracha brand)

1 pound dry thin linguine
4-6 Tb Miso Ginger Vinaigrette


1. Cut the broccoli into large bite size pieces. Cut the snow peas in half on a diagonal. Slice the carrots on a diagonal as well. You want to blanch or steam these veggies until they are a bright green color. To blanch, place the veggies into a pot of boiling, salted water. Blanch the carrots with the broccoli. When the broccoli turns a bright green, both the carrots and broccoli are done. Drain the veggies and drop into a bowl of ice water until they are cool. Do the same with the snow peas. They will cook faster than the broccoli. Be sure to drain the veggies well once they have cooled.

2. Thinly slice the peppers. If you cannot find Thai basil (it has a purplish hue to it), then use lemon basil and if you canít find that, use regular basil.

3. Cook the pasta until it is just al-dente and place under running cold water until cool.

4. Combine all the veggies and pasta. Add the basil and the vinaigrette. I like to add a small amount of chili sauce to spice things up a bit. In my opinion, Siracha makes the best Asian hot sauce. Adjust salt and pepper to taste. Refrigerate until you are ready to eat.

Asian Noodle Salad, The Recipes of Dr. Aoukar


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