Cool it Noodle Salad (with Radishes and Peas)

“When summer heats up, heaven bless the cold noodle salad,” says Sarah Britton, author of Naturally Nourished. “I like to make a big batch of this and keep it in the fridge for when hunger strikes and the last thing I want to do is turn on the stove to boil water. Any vegetables work well here, and you can easily adapt this for any time of the year . . . you could even serve it hot.” 

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Cool it Noodle Salad (with Radishes and Peas)

Course Main Course

Servings 4 servings

Ingredients

SPICY TAHINI GINGER SAUCE

• 1/2 cup (125 ml) tahini
• 2 tablespoons grated peeled fresh ginger
• 2 tablespoons gluten-free tamari or soy sauce
• 2 teaspoons pure maple syrup or raw honey
• 1 tablespoon freshly squeezed lime juice

NOODLE SALAD

• 9 ounces (250 g) dried whole-grain pasta
• 1 cup (150 g) green peas fresh or frozen
• 2 medium carrots julienned
• 7 ounces (200 g /1 small bunch) radishes sliced
• 1/3 cup (15 g) fresh cilantro packed, chopped

FOR GARNISH

• Sesame Salt for serving

Instructions

Make the sauce:

• Place the tahini, ginger, tamari, maple syrup, lime juice, and ½ cup / 125 ml of water in a blender and blend on high until smooth and creamy. Taste and adjust the seasonings, if necessary. Set aside.

Prepare the noodle salad:

• Bring a pot of heavily salted water to a boil. Add the pasta and cook until just less than al dente, according to the package directions. Add the peas to the boiling water, remove from the heat, and let it sit for 1 minute. Drain and rinse with cold water.
• In a large serving bowl, toss the pasta and peas with the carrots and radishes. Pour about three quarters of the sauce over top and toss to combine. Divide the noodles among four bowls and garnish with cilantro, more sauce if desired, and Sesame Salt.

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