Noodle salads

When it comes to comfort foods, I don’t turn to mashed potatoes. Okay, maybe sometimes. But usually, I turn to noodles. In any shape or form. I always make extra spaghetti noodles to have some in the fridge to heat with butter and parmesan. Delight!

Some of my favorite noodle dishes are Asian noodle salads. Whether dressed with a peanut sauce or a sesame ginger dressing, they are infinitely adaptable, healthy and delicious. Start with noodles of choice – I happen to like whole wheat spaghetti, but any will do. Cook until as tender as you like, drain and cool. Then dress with your favorite dressing and add whatever vegetables you like.

These noodles pair well with thinly sliced napa cabbage, shredded carrots, cooked edamame, scallions, shredded beets, steamed and chopped broccoli or cauliflower, and shredded romaine.

Sesame Ginger Dressing

½ c. oil
¼ c. rice vinegar
3 T. low sodium soy sauce
1 T. brown sugar
2 t. minced garlic
1 t. grated fresh ginger or ½ t. ground ginger
1 t. sesame oil

Whisk and toss with cooked noodles. Serve on a bed of greens and vegetables.

Peanut Dressing

⅓ c. smooth peanut butter
1 garlic clove
2 T. fresh lime juice
2 T. soy sauce
1 t. fresh grated ginger
1 t. sugar
pinch cayenne
⅓ c. water