Vegetarian Asian-inspired pasta salad

    Vegetarian Asian-inspired pasta salad

    (34)
    47saves
    10min


    31 people made this

    About this recipe: This is a great summertime - or anytime - vegetarian side dish. Feel free to add other veg in addition to the red pepper, or some fried tofu to make it a meal.

    Ingredients
    Serves: 4 

    • 250g (9 oz) vermicelli pasta or egg noodles
    • 2 tablespoons sesame oil
    • 1 dash soy sauce
    • 1/2 teaspoon dried crushed chilli flakes
    • 1 red pepper, julienned
    • 1 bunch fresh coriander, finely chopped

    Method
    Prep:5min  ›  Cook:5min  ›  Ready in:10min 

    1. Cook pasta or noodles according to packet instructions; drain and rinse under cold water to cool.
    2. Whisk the sesame oil, soy sauce, and crushed chilli flakes together in a large bowl, and toss with the cooled pasta, red pepper and coriander until well mixed. Cover and refrigerate for one hour. Serve chilled.
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    Reviews & ratings
    Average global rating:
    (34)

    Reviews in English (33)

    by
    45

    Pretty good, with a few changes to add flavor. I added 2 cloves of garlic, 2 tbsp of sugar, and about 1/4 cup of rice vinegar. I also doubled the amount of cayenne pepper in total, substituted scallions for cilantro. Next time I may add some ginger, too. Goes great accompanied with a hot stir fry.  -  05 Aug 2003  (Review from Allrecipes US | Canada)

    by
    29

    We have this at least once a month. It's so easy to play around with...adding as you please. I always add in stir-fried chicken and what ever veggies I have stir-fried along side like cabbage and cauliflower. Just toss it all together and season. I usually toss the noodles with garlic oil (garlic crushed with a motar and pestel and fried in oil till golden) before I add other ingredients. My hubby is not a fan of sesame oil, so I leave that out. Use your imagination with this. Thanks Ashley.  -  11 Sep 2003  (Review from Allrecipes US | Canada)

    by
    17

    Sorry didn't care for this at all and will never make again. It was spicy but that is all. The flavors never seemed to meld together even overnight.  -  03 Sep 2003  (Review from Allrecipes US | Canada)

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