Cold Sesame Noodle Salad
I’m darn lucky. I live a life of luxury. I’m willing to bet, though, that my definition of “luxury” is vastly different from yours.
I’m not talking premium cars. Remember, I drive a scooter. Here I am with my rockin’ grandma:
I’m not talking luxury as in big house, either. Or lavish vacations. I’m talking TIME. And if you ask me, that’s the best kind of luxury and girl can have.
So for lunch, I get to create new dishes every day. No rush. No slam. No clock to punch. You, on the other hand, probably do not. You are probably looking for something healthy and delicious that can be eaten every day and not be tiresome, can be consumed cold or room temperature, doesn’t spoil, and most importantly, makes your cubicle mates jealous.
So here’s the answer to your dreams. Cold sesame noodle salad. Make a double batch. You’ll want it every day for lunch, I promise. And let me know how jealous your cubicle mates get. Sometimes I crave the pencil-tapping, phone-ringing, paper-pushing excitement of the job-world…
Cold Seasame Noodle Salad (4 servings)
6 oz ww pasta
1 T sesame oil
1 t minced ginger
1 t minced garlic
3 T rice wine vinegar
1/3 cup chopped carrot
1 scallion, chopped
3T soy sauce
1/2 cup toasted cashews
1 cup frozen peas
1 cup chickpeas
Boil pasta in salted water until al dente. Just after removing pasta from heat, add frozen peas to pasta water to thaw. Drain and set aside. Whisk together oil, ginger, garlic, vinegar, and soy sauce. Pour over warm noodles and add chopped carrots. Garnish with scallions and toasted cashews.