Recipe
Salad
Thai Pasta Salad
Primary Media
Author
Hy-Vee Test Kitchen
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Description
A beautiful salad! Fresh green soybeans are available in late summer. At other times of the year, you may use frozen green soybeans.
Servings and Ingredients
Ingredients
Serves 10
| Quantity | Ingredient | Add |
|---|---|---|
| ¾ c. water | ||
| 2 tbsp. rice wine vinegar | ||
| 2 tbsp. lower-sodium soy sauce | ||
| ¼ c. tahini or peanut butter | ||
| 2 tbsp. sugar | ||
| ¼ tsp. crushed red pepper flakes, optional | ||
| 1 clove(s) garlic, minced | ||
| 2 tsp. minced fresh ginger | ||
| ½ packet(s) silken tofu (about 5 oz) | ||
| 1 c. fresh or frozen green soybeans | ||
| ½ lbs. snowpeas, cut in 1-inch pieces | ||
| 1 red or green bell pepper, seeded and chopped | ||
| 1 c. broccoli florets | ||
| 2 carrots, sliced | ||
| 8 oz. vermicelli, broken in half | ||
| 1 tsp. dark sesame oil | ||
| ¼ c. green onions, thinly sliced |
Directions
- Prepare dressing by pureeing water, vinegar, soy sauce, tahini, sugar, red pepper, garlic, ginger and tofu in blender until smooth. Refrigerate until serving time.
- Cook soybeans until just tender, about 15 minutes. Place whole pods in pot and cover with water. Bring water to a boil, simmer 5 minutes, then drain. When cool enough to handle, remove beans from pod. Simmer shelled beans an additional 10 to 15 minutes.
- Preparing one type of vegetable at a time, blanch snowpeas, bell pepper and broccoli in boiling water for 1 minute each. Blanch the carrots for 2 minutes.
- Rinse vegetables in cold water. Drain well.
- Cook vermicelli according to package directions. Rinse with cold water, drain and toss with sesame oil.
- Add soybeans and blanched vegetables to vermicelli and refrigerate until serving time.
- To serve, pour dressing over pasta. Add green onions and toss well.
Nutrition facts
Servings
200 Calories per serving
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 0mg
- Sodium: 130mg
- Total Carbohydrates: 30g
- Protein: 9g
Recipe Source:
Iowa Soybean Promotion Board.