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Spring Noodle Salad with Ginger-Peanut Vinaigrette

Yield 4 servings

Ingredients

  • Salad:
  • 1/2 cup boiling water
  • 1 (1/2-ounce) package dried shiitake mushrooms
  • 6 ounces uncooked spaghettini or angel hair
  • 2 cups (3-inch) julienne-cut carrot (about 8 ounces)
  • 2 cups (1-inch) diagonally sliced asparagus
  • 1/2 pound snow peas, trimmed and cut lengthwise into thin strips
  • Vinaigrette:
  • 1/2 cup cilantro leaves
  • 1/4 cup coarsely chopped fresh basil
  • 2 tablespoons balsamic vinegar
  • 1 1/2 tablespoons low-sodium soy sauce
  • 1 tablespoon minced peeled fresh ginger
  • 1 tablespoon mirin (sweet rice wine) or slightly sweet white wine (such as Riesling)
  • 1 tablespoon roasted peanut oil or vegetable oil
  • 1/2 teaspoon salt
  • 2 garlic cloves, minced
  • 1 jalapeño pepper, halved and seeded
  • Remaining ingredients:
  • 1 cup diagonally sliced green onions
  • 1/4 cup coarsely chopped dry-roasted peanuts, divided
  • 1/2 cup alfalfa sprouts

Nutrition Information

  • calories 344
  • caloriesfromfat 24 %
  • fat 9.1 g
  • satfat 1.4 g
  • monofat 3.9 g
  • polyfat 3 g
  • protein 13.6 g
  • carbohydrate 54.5 g
  • fiber 8.4 g
  • cholesterol 0.0 mg
  • iron 5.3 mg
  • sodium 512 mg
  • calcium 115 mg

How to Make It

  1. To prepare salad, combine 1/2 cup boiling water and mushrooms in a bowl; cover and let stand 30 minutes. Drain mushrooms in a colander over a bowl, reserving 2 tablespoons soaking liquid. Discard mushroom stems, and thinly slice mushroom caps. Cook spaghettini in boiling water 2 minutes, omitting salt and fat. Add carrot; cook 1 minute. Add asparagus; cook 1 minute. Add peas; cook 1 minute. Drain well. Add mushrooms to salad; toss well.

  2. To prepare vinaigrette, place 2 tablespoons reserved mushroom soaking liquid, cilantro, and next 9 ingredients (cilantro through jalapeño) in a food processor; process until smooth.

  3. Combine salad, vinaigrette, onions, and 2 tablespoons peanuts in a large bowl; toss well. Arrange 1 1/4 cups salad mixture on each of 4 plates. Top each serving with 2 tablespoons sprouts; sprinkle each with 1 1/2 teaspoons peanuts.