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    Emily Malone

    culinary arts grad. nutrition facts lover. vegetarian chef. marathon runner. country music maniac. failed dog trainer. barre fanatic. loving mama.

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    For general inquires, contact: EmilyBMalone@gmail.com.

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    Looking forward to chatting with you!

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Crunchy Vegetable Sesame Noodle Salad.

Nope, your eyes aren’t deceiving you.  This is actually a real post about food! 

Crunchy Vegetable Sesame Noodle Salad by Daily Garnish

Instead of sitting in front of the computer all afternoon, I dusted off my apron (after realizing that my protruding stomach was getting splattered in food) and spent the majority of Cullen’s nap time working in the kitchen today.  It was a nice change of pace, and one I intend to exercise more often going forward. 

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One of my friends had a baby last week, and I was in charge of bringing her family dinner tonight.  Of course I was happy and eager to help, but we all know that bringing dinner is really just an excuse to snuggle and sniff a newborn.  I’ve been looking forward to it for days!

I wanted to make something that would be easy for them to serve, with minimal prep or reheating necessary.  My typical go-to’s of chili or soup just seemed heavy and hot in this sunny, summer weather.  So I opted for a cold noodle salad instead, and it turned out to be really tasty!  Rather than keep it to myself, I figured it was high time I lug out my camera and share some of what I’ve been cooking with you…

Crunchy Vegetable Sesame Noodle Salad

by Emily Malone

Prep Time: 20 minutes

Cook Time: 10 minutes

Ingredients (4-6 servings)

    For the Salad
    • 10 oz spaghetti noodles
    • 1/2 lb green beans, trimmed and halved
    • 2 bell peppers, sliced into thin strips
    • 2 cups shredded green cabbage
    • 1 cup grated carrot
    • 2 tablespoons sesame seeds

    For the Dressing

    • 3 tablespoons sesame oil
    • 1 tablespoon rice vinegar
    • 2 tablespoons tahini
    • 1 tablespoon soy sauce
    • 2 tablespoons orange juice
    • 1 tablespoon white or yellow miso
    • 1 tablespoon ginger syrup (or sub maple syrup)
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon kosher salt (more to taste)

    Instructions

    Bring a large pot of water to boil, and cook pasta according to package directions.   I know I’ve mentioned it here before, but I’m loving Jovial brand Einkorn wheat pasta these days.  It has a great nutritional profile unlike traditional wheat, and it’s packed with all sorts of extra minerals and good things you don’t typically associate with pasta.

    Crunchy Vegetable Sesame Noodle Salad by Daily Garnish

    With that said, any brand or variety of pasta will work, so choose your personal favorite!  While pasta cooks, trim the beans and slice the bell peppers.

    Crunchy Vegetable Sesame Noodle Salad by Daily Garnish

    With about 2-3 minutes left on the pasta cook time, add beans to the boiling water and stir to mix with the pasta.

    Crunchy Vegetable Sesame Noodle Salad by Daily Garnish

    Drain pasta and beans once cooked (beans will just be blanched to soften) and immediately rinse with cool water to prevent sticking.

    Crunchy Vegetable Sesame Noodle Salad by Daily Garnish

    In a large sauté pan or wok, cook bell pepper, cabbage, and carrot in a tiny bit of sesame oil over high heat – just enough to soften and cook a bit of water out. You still want these veggies to have a good crunch in the final salad.

    Crunchy Vegetable Sesame Noodle Salad by Daily Garnish

    I bought pre-shredded bagged varieties of carrots and cabbage, but you could always prep them yourself.  Although I tend to find that bagged carrots retain a bit more structure and crunch than carrots that are freshly grated. 

    Crunchy Vegetable Sesame Noodle Salad by Daily Garnish

    While the veggies cook, whisk all dressing ingredients together.  To spice things up and balance with a bit of sweetness, I added a dash of this ginger syrup that we have on hand for Saturday morning pancakes (it’s Casey’s favorite!).  But being a very obscure ingredient, I don’t expect you to have that in your pantry.  Feel free to sub in maple syrup or honey instead!

    Crunchy Vegetable Sesame Noodle Salad by Daily Garnish

    Add pasta and beans to the sauté pan and drizzle with dressing. Stir to combine the whole salad for another minute or two over high heat.

    Crunchy Vegetable Sesame Noodle Salad by Daily Garnish

    Add additional salt as needed. Garnish with sesame seeds, and either serve immediately, or store to be served cold or room temperature.

    Crunchy Vegetable Sesame Noodle Salad by Daily Garnish

    This salad is very versatile, and the flavor just continues to get better if it has a few hours to marinate.

    Crunchy Vegetable Sesame Noodle Salad by Daily Garnish

    While I prepped and prepared the pasta dish, I also had some delicious fresh berry crumble baking away in the oven to take for dessert…

    Crunchy Vegetable Sesame Noodle Salad by Daily Garnish

    All packed up and ready to go visit a friend!

    Crunchy Vegetable Sesame Noodle Salad by Daily Garnish

    But of course I couldn’t take them something new unless I tried it first.  A small tasting set aside for the chef that did not disappoint. 

    Crunchy Vegetable Sesame Noodle Salad by Daily Garnish

    I packed up dinner and a few other gifts and headed out the door as soon as Cullen was up from his nap.  I stayed for the appropriate 30-40 minutes, even though I was tempted to set up camp in their guest bedroom so that I could squeeze in some extra snuggles.

    As it was, I got to spend a blissful 30 minutes with a five-day old baby snoring on my shoulder.  It was amazing and sort of terrifying all at once.  I leaned over to Cullen to show him the little guy, and received a “No, baby!” with his signature karate chop move in return. 

    So that should be fun. 

    Crunchy Vegetable Sesame Noodle Salad by Daily Garnish

    I hope this meal warmed their bellies and helped get them through another one of those early tiresome nights.  I thanked my friend afterward for motivating me to get back into the kitchen, and reminding me of what I truly love to do – cook for others – whether it is for my family, her family, or your family. 

    Crunchy Vegetable Sesame Noodle Salad by Daily Garnish

    Enjoy!

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    49 Comments so far
    Leave a comment

    Earlene Blosser     at 8:12 am

    Hi Emily. This recipe looks really simple and tasty. I want to give it a try tomorrow. By the way, maybe you could provide recipes even with the amount of calories for each meal.

    [Reply]

    Amanda     at 10:25 am

    Thanks for the great recipe, Emily! I just made a batch to bring with me to work for the week! Yummy!

    [Reply]

    Alexandra     at 12:02 pm

    You are seriously so adorable!! Thanks for the recipe. I’m going to make a huge batch to eat for lunches this week.

    [Reply]

    Lisa     at 8:11 am

    About how many cups of green beans, do you think? Planning to use frozen green beans today for this recipe. Thanks!

    [Reply]

    Christina     at 2:17 pm

    “As it was, I got to spend a blissful 30 minutes with a five-day old baby snoring on my shoulder. It was amazing and sort of terrifying all at once. I leaned over to Cullen to show him the little guy, and received a “No, baby!” with his signature karate chop move in return.

    So that should be fun.”

    Cannot. Stop. Laughing. Cullen stories have become my favorite part of your blog!

    [Reply]

    Marianne     at 5:52 pm

    Thanks for posting another recipe! Made this yesterday, and it was seriously amazing. I’ll be eating it all week for lunch!

    [Reply]

    Amy     at 7:35 pm

    Finally a recipe- hallelujah! A good one too- I made a version with udon noodles, subbed PB for tahini and mirin for OJ, added garlic and fresh ginger and smoked tofu- turned out great, thanks for this recipe as the inspiration

    [Reply]

    Emily Malone Reply:

    Hallelujah indeed. :) Glad you liked it!

    [Reply]

    Julie @ Better Life with Burgers     at 9:20 pm

    Made this tonight and LOVED it! My husband is all about Asian-inspired flavors, and this one totally hit the spot! Thank you!

    [Reply]

    Emily Malone Reply:

    So happy to hear it! Thanks for letting me know. :)

    [Reply]

    Lisa     at 11:41 am

    Hi Emily, Wondering how many cups approx. I should use of the green beans, if I’m using frozen green beans?

    [Reply]

    Anna     at 7:40 pm

    I made this tonight with/for my friends and it was sooooo good (& easy & healthy). Thank you so much for this!

    [Reply]

    Emily Malone Reply:

    So happy to hear this! Thank you!

    [Reply]

    20 Kid Friendly Vegan Lunchbox Recipes (Printables & Giveaways)     at 5:10 am

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