Summer Noodles with Orange-Ginger Dressing
Summer Noodles with Orange-Ginger DressingAsian noodle salads make especially good summer fare as many of them improve in flavor when prepared in advance. This version is as lovely to look at as it is to eat.
  • 8 ounces capellini, broken into thirds
  • 1 tablespoon peanut oil
  • 2 navel oranges
  • 2 tablespoons frozen orange juice concentrate
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon grated fresh ginger
  • 1/4 teaspoon sugar
  • 1/4 teaspoon salt
  • 1-1/2 cups shredded carrots
  • 1 large red bell pepper, cut into thin strips
  • 2 tablespoons thinly sliced scallions
  • 2 tablespoons coarsely chopped unsalted, dry-roasted peanuts (1/2 ounce)

1. In large pot of boiling water cook pasta according to package directions. Drain, rinse briefly under cold running water and drain again. Place pasta in serving bowl and toss with 1/2 teaspoon of oil.

2. Grate 2 teaspoons of zest from one of oranges. With a serrated knife, remove peel and white pith from both oranges. Working over a strainer set over a medium bowl, cut out orange sections from in between membranes, letting them drop into strainer. Squeeze juice from membranes into bowl.

3. To freshly squeezed orange juice in bowl, add remaining 2-1/2 teaspoons peanut oil, orange zest, orange juice concentrate, soy sauce, ginger, sugar, and salt, and whisk with a fork to blend.

4. Pour dressing over pasta. Add carrots, bell pepper and scallions, and toss to blend. Add orange sections and toss again. Sprinkle with peanuts.

Nutritional Information
Per serving: 341 calories, 6.2g total fat, 1g saturated fat, 2.5g monounsaturated fat, 2.1g polyunsaturated fat, 5.2g dietary fiber, 10g protein, 62g carbohydrate, 0mg cholesterol, 466mg sodium.
Good source of: beta-carotene, fiber, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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