Sometimes I crave vegetables. I know. That's weird.
Sometimes I also crave soy sauce. Am I freaking you out yet?
I was trying to figure out how I could satisfy these cravings when I realized I had some wasabi fettuccine in the cupboard just begging to be used. Thus, the seed was planted to create an Asian noodle salad.
Yeah, I have wasabi fettuccine hanging out in my kitchen. What? You don't? No worries, just use regular pasta and stay the course...
Asian Wasabi Noodle Salad
yields 4-6 servings
- ~1/2 lb wasabi fettuccine
- 2 small broccoli heads, chopped
- 3-4 small/medium carrots, cut into matchsticks
- 1 medium red pepper, cut into matchsticks
- 1/4 cup sliced scallions
- 1/2 cup soy sauce
- 4 tablespoons rice vinegar
- 1 tablespoon olive oil
- 1/2 teaspoon habanero sauce (or chili sauce)
- 1 garlic clove, chopped
1) Add the pasta to a pot of boiling water.
2) When the pasta has about 3 minutes left, add the broccoli to the pot.
3) With about 1 minute left, add the carrot and pepper to the pot just to blanch them.
4) Strain the pasta and vegetables in a colander and add to a bowl.
5) Toss in the scallions, soy sauce, rice vinegar, olive oil, habanero sauce, and chopped garlic.
6) Serve warm or at room temperature.
One of the things I really like about this recipe is that it's super quick and convenient. By "quick", I just mean that you can whip the meal up in a timely fashion. If you have killer knife skills, you will definitely make this dish more quickly than I did. By "convenient", I mean that you only have to wash one pot when all is said and done. I can get behind that one.
Let's talk about taste. Phenom. The carrots, peppers, and soy sauce all combine to form a beautiful salty and sweet combination. You know I love a good salty/sweet combo. The vegetables gave the salad a crispy crunchiness (Yes, that's a phrase. I just made it up.) and the Asian flavors were pretty prominent. I definitely got my vegetable and soy sauce fix. One thing I was disappointed about was the wasabi pasta. I didn't exactly get any wasabi flavor from the pasta itself. All of the heat seemed to come from the habanero sauce I added, but in the end this didn't hurt the taste at all. Next time I think I'm going to up the ante and also add some edamame to this mix. Because that would just be amazing.