Noodle salads are great and filling and everybody loves them with no exceptions whatsoever. We all know that and let’s not dwell on that. But let’s do dwell on the game changer that is the toasted pine nuts. They transform the noodle salad into a whole new experience with that unique texture and fragrant nuttiness. And let’s also acknowledge the dressing here which is very lively and pungent with an Asian feeling. Here is the recipe:
- 3 oz noodles uncooked
- 3 cups mixed vegetables or coleslaw mix
- 1/2 cup beans your choice of kind
- 1 handful of arugula
- 2 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 teaspoon maple syrup or agave
- 1 teaspoon fresh ginger grated
- 1 garlic clove minced
- 1 to 2 teaspoon hot sauce
- 1 tablespoon olive oil or other oil
- 1/2 cup pine nuts
- sesame seeds optional
Cook the noodles according to the package instructions.
Combine all the dressing ingredients in a small bowl and mix well.
In a skillet over medium heat, add the oil and pine nuts, keep stirring while cooking until the pine nuts change color and become golden-brown, about 2-3 min.
Combine the cooked noodles with the vegetables, drizzle the dressing over and top with the toasted pine nuts and sesame seeds