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Cold Asian Noodle Salad



3 T. Fresh Ginger
2 Cloves Dorot Garlic
½ C. MS Tahini
¼ Sesame Oil
¼ C. Soy Sc. Low Sodium
¼ Rice Wine Vin.
¼ C. Siracha Sc.
1T Kosher Salt
2 Cups Julienne Carrots, Zuchini, and Sugar Snap Peas
1 Bunch Scallions
1 lb. Wide Asian Noodle or you can use fettecine


  1. Mix Tahini ginger garlic soy sc. Vinegar Siracha and Sesame Oil set to side.
  2. Wide Asian Noodle or you can use fettecine.
  3. Cook off Noodle in boiling water. Cool under cold water after cooking.
  4. Blanch all vegetables quickly into ice bath to stop cooking and they will also keep their bright colors.
  5. Mix all ingredients Noodles, Vegetables and sauce together and refrigerate.
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