- Makes: 10
- Serving Size: 1 cup
- Preparation Time: 25 minutes
- Cooking Time: 10 minutes
Ingredients
| 3 |
oz. |
udon noodles* |
| 1 |
lb. |
trimmed green beans |
| 2 |
large |
carrots, peeled and thinly sliced |
| 1 |
large |
red bell pepper, cored, seeded, and sliced into thin strips |
| 1 |
cup |
peeled, seeded cucumber |
| 1/2 |
cup |
sliced scallions |
| Dressing |
| 1/4 |
cup |
rice vinegar |
| 1 |
Tbsp. |
fresh lime juice |
| 1/2 |
Tbsp. |
lite soy sauce |
| 1 |
|
garlic clove, minced |
| 1 |
tsp. |
Dijon mustard |
| 1 |
tsp. |
honey |
| 3 |
Tbsp. |
peanut oil |
| 1/2 | tsp. | hot sauce |
| 1/4 | tsp. | freshly ground black pepper |
| 1 1/2 | Tbsp. | toasted sesame seeds |
Tip: *Or use any long-stranded, whole grain pasta such as linguine, spaghetti, or angel hair.
Directions
- Break the udon noodles in half and cook them according to package directions. During the last 3 minutes, add the green beans and carrots. Drain well and rinse lightly with cold water; then drain again.
- Add the noodles, green beans, and carrots to a large serving bowl. Add the red peppers, cucumber, and scallions and toss together.
- In a small bowl, whisk together the rice vinegar, lime juice, soy sauce, garlic, mustard, and honey. In a thin stream, slowly add the peanut oil, whisking constantly. Add the hot sauce and black pepper, and whisk again. Add the dressing to the salad, and toss to coat. Top with the sesame seeds.
