Noodle and Green Onion Salad with Orange-Sesame Dressing
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Make a balsamic vinaigrette and use it as a marinade for the onions, to give them a boost of flavor before they go on the grill.
ingredients
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serves: 4
1/2 pound udon noodles or spaghetti
12 green onions, white and light green parts only
2 tablespoons finely chopped fresh cilantro
1/2 cup dry roasted, unsalted peanuts, finely chopped, divided
DRESSING:
3 tablespoons smooth peanut butter
2 tablespoons peanut or canola oil
2 tablespoons oyster sauce
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 teaspoon freshly grated orange zest
2 tablespoons freshly squeezed orange juice
2 teaspoons dark sesame oil
1 teaspoon freshly grated ginger
1/4 teaspoon hot chili oil
1/4 teaspoon freshly ground black pepper
Servings Per Recipe: 4
Amount per Serving
Calories: 488
- Total Fat: 25.1 g
- Saturated Fat: 4.1 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 1264.7 mg
- Total Carbs: 55.9 g
- Dietary Fiber: 3.6 g
- Sugars: 5 g
- Protein: 17.6 g
preparation
1. To make the dressing: In a large bowl, whisk the dressing ingredients until smooth [this may take up to a minute].
2. Cook the noodles in a large pot of boiling water until tender [see package instructions]. Drain in a colander, and then add to the dressing while still warm. Toss lightly.
3. Lightly brush or spray the green onions with oil and grill over Direct Medium heat until well marked and tender, 2 to 3 minutes, turning once. Cut them crosswise into 1-inch sections and add them to the noodles. Add the cilantro and about half the peanuts. Mix well. Transfer to a serving bowl and sprinkle the remaining peanuts on top. Serve warm or at room temperature.
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