Hi! Thank you for stopping by to watch me, Leah, cook kosher. I've been the owner operator of my boutique catering firm in Seattle, Leah's Catering, for the past 14 years.
Since opening, this continues to be our most popular pasta salad. I can't imagine how many tons of this salad have been eaten! We use the Chinese style egg noodles and add green onions and toasted sesame seeds. I've started marinating cubes of extra firm tofu in the dressing before oven roasting and then add them to the pasta. Tossing snow or sugar peas on top just before serving keeps them looking bright and lively. The bit of hot sauce added to the dressing offers a little heat, although not enough to discourage kids from enjoying the pasta.
|Number of servings:||6 - 8|
|Main Ingredient(s):||Noodles - Asian Style Egg Noodles|
|Skill Level:||1 - Easy (1 Easy - 5 Hard)|
|Estimated POINT value:|
Boil the pasta in water until al dente. Rinse in cold water and drain. Mix the dressing ingredients together and pour unto the noodles. Toss to coat. Toast the sesame seeds until lightly browned by putting them in a small frying pan over medium heat. Toss them with the noodles and green onions. Just before serving, sprinkle with the snow peas.
If using the tofu, cut it into cubes and drain on paper towels. Toss with dressing and let sit a few minutes. Put on a parchment lined cookie sheet and bake in the oven on 350' until golden brown. Cool and toss into salad.
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