Ingredients
Scale
- 1 pkg (340 g) Catelli® Healthy Harvest® Ancient Grains Spaghettini
- 2 cups (500 ml) snow peas, thinly sliced diagonally
- 1 cup (250 ml) shelled edamame
- small English cucumber
- 2 cups (500 ml) napa cabbage, finely shredded
- 1 cup (250 ml) red pepper, cut into matchsticks
- green onions, thinly sliced
- ripe avocado, sliced
- 1/4 cup (60 ml) cilantro leaves
- 2 tbsp (30 ml) black sesame seeds
Ginger-Wasabi Dressing
- 1/4 cup (60 ml) seasoned rice vinegar
- 3 tbsp (45 ml) canola oil
- 2 tbsp (30 ml) soy sauce
- 2 tbsp (30 ml) lemon juice
- 1 tsp (5 ml) lemon zest
- 2 tsp (10 ml) brown sugar
- 2 tsp (10 ml) sesame oil
- 1 tsp (5 ml) grated fresh ginger
- wasabi to taste
Instructions
- Cook pasta according to package directions; drain well. Rinse under cold water until well chilled; transfer to large bowl and set aside.
- In a pot of boiling water, cook snow peas and edamame until tender-crisp. Drain and rinse under cold water until well chilled; set aside.
- Meanwhile, halve the cucumber lengthwise and use the end of a spoon to scoop and discard seeds; cut cucumber into julienne strips.
- Ginger-Wasabi Dressing: Whisk together rice vinegar, canola oil, soy sauce, lemon juice and zest, brown sugar, sesame oil and ginger. Season with wasabi to taste.
- Add cucumber, snow peas, edamame, napa cabbage, red pepper, green onions and avocado to noodles; toss with enough dressing to coat.
- Garnish with cilantro leaves and black sesame seeds.
Notes
If you have time, you can chill the noodle dish by refrigerating for 1 to 4 hours.
Per serving: 590 calories, 19 g fat, 0 mg cholesterol, 710 mg sodium, 84 g carbohydrates, 145 g fibre, 13 g sugar, 21 g protein
- Prep Time: 8 minutes
- Cook Time: 10 minutes