Our friend Amy whips up this amazing side dish to serve with her famous grilled pork loin (among other standout entrees). She’s perfected the recipe over time and loves that it should be prepared in advance, allowing her ample time to enjoy cocktail hour relaxing with her guests. She also loves it as a dish to safely share at picnics (provided she doesn’t add chicken) during warm summer evenings.
Salad Ingredients:
1 lb. whole wheat angel hair pasta
Toasted sesame oil
1 package frozen edamame, cooked and drained
1 red bell pepper, julienned
1 bunch green onions (include green parts), sliced
1 jalapeno chile pepper, seeded and finely chopped
Shredded rotisserie chicken (optional but perfect if making this a stand-alone lunch or dinner salad)
1 bunch fresh cilantro, chopped
1/4 c sesame seeds, toasted
Dressing Ingredients:
1/2 c soy sauce
1/4 c creamy peanut butter (such as Jiff)
1/4 c rice vinegar
1/4 c toasted sesame oil
1 Tbs brown sugar
Directions:
Whisk together all dressing ingredients until combined and set aside.
Cook noodles following directions for al dente noodles. You want them to retain a bit of bite.
Rinse until cool. Toss with a bit of sesame oil to prevent noodles from sticking together.
Add salad ingredients to noodles (reserve half of green onions, cilantro and jalapeno for garnish).
When combined, add dressing and mix thoroughly.
Chill for several hours in refrigerator allowing flavors to meld.
Garnish and serve at room temperature or chilled.
