Vermicelli and Snow Pea Salad
Despite the strong ingredients, the best way to describe this warm pasta salad is delicate. The heat from the noodles mellows the garlic and helps the noodles absorb the vinaigrette. The vermicelli (also known as rice sticks) was available in the Asian Foods aisle in my regular grocery store. Since the vermicelli are rice noodles; they are gluten free, great if you’re a celiac. On a completely different note, a girl I used to know wore a T-shirt that said “I Love Carbs” in the midst of the Atkins craze (I should have stolen it!). I want a T-shirt that says I Love Gluten. Just saying.
Serves 4
2 tbsp extra virgin olive oil
1 tbsp white wine vinegar
1 tbsp soy sauce
5 dashes sesame oil
½ inch fresh ginger, grated
1 Clove garlic, crushed
3 Green onions (scallions), sliced
Salt
Pepper
227 g Vermicelli
220 g Snow peas, ends trimmed
Combine the oil, vinegar, soy sauce, ginger, garlic, green onion and sesame oil in a large bowl; season lightly with salt and pepper.
Cook vermicelli in boiling water, I followed the package directions but found I had to cook it like regular pasta. I cooked the vermicelli for 5 minutes.
When the noodles are cooked, add snow the peas and boil until snow peas turn bright green, about 30 seconds.
Drain and add the noodles and snow peas to dressing; mix well.
Taste and adjust seasoning.
Notes:
- If you like a little heat, add some chili flakes to the vinaigrette before you add the noodles, start with a ¼ tsp to ½ tsp.
- You can substitute whole wheat spaghetti here in place of the vermicelli but then it won’t be gluten free!
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