Tea Sesame Noodle Salad

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Tea Sesame Noodle Salad

7 cups water

1/2 cup (1 1/2 ounces) snow peas

7 bags strong black tea

8 ounces whole-wheat spaghetti noodles

1 tablespoon light sesame oil

2 tablespoons low-sodium soy sauce

1 tablespoon balsamic vinegar

1/2 teaspoon agave nectar

1/4 teaspoon crushed red pepper flakes or chili sauce

1/2 yellow bell pepper, thinly sliced (about 1 cup)

1 carrot, peeled and shredded

2 green onions, sliced on the diagonal

1/2 cup chopped fresh cilantro

2 teaspoons sesame seeds, toasted

 

 

 

 

 

1. Bring water to boil in a 2-quart saucepan. When boiling, add snow

peas for 30 seconds; remove with a slotted spoon and transfer to a

bowl of ice water. When cold, drain and set aside. Return water to a

boil and add tea bags; steep for 2 minutes, then remove tea bags.

Remove 1/4 cup tea and reserve. Return tea water to boil and add

noodles; cook until al dente.

2. While noodles are cooking, in a medium bowl whisk together 1/4 cup

reserved tea, sesame oil, soy sauce, vinegar, agave, and crushed red

pepper flakes.

3. Drain cooked noodles and transfer to a large bowl. Add snow peas,

bell pepper, carrot, and green onions. Toss with tea–soy sauce

mixture. Sprinkle with cilantro and sesame seeds.

 

Serves 8

 

Source: Delicious Living,10.19.06

Formatted by Chupa Babi in MC: 10.19.06

 

Whole-wheat pasta, nutrient-dense vegetables, and plenty of

antioxidant-rich black tea make this noodle salad nutritious and

tasty. Serving tip: This is also delicious cold.

 

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