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Whole Wheat Asian Egg Noodle Salad. Photography by Leslie Perez. All rights reserved. |
- 2 Cups of Catelli Whole Wheat egg noodles
- 1/4 cup of black olives
- 1 small yellow bell pepper
- 1 small red bell pepper
- 2 sprigs of green onions sliced
- 3 tbsp of toasted sesame oil
- 1 tsp of crushed garlic
- 1/3 cup of soya sauce or to taste
- 1/4 cup of rice wine vinegar
- Freshly ground black pepper
- a pinch of finely chopped pepper
- 1/2 tsp of red chili pepper flakes
- Sea salt to taste
- Ground pepper
- Boil 6 cups of water in a pot, ad a pinch of salt and throw in the pasta once boiled.
- In the meantime cut your bell peppers and yours green onions 1 inch squares
- In a separate bowl, prepare the dressing by combining the oil, vinegar and soya sauce
- Drain your pasta and ad the garlic, chili pepper, ginger and black pepper
- Toss in the black olives, peppers, green onions and dressing
- Refrigerate for 30 minutes to allow the pasta to soak in the dressing
- Add the salt and ground pepper to taste
- Throw in the sesame seeds and mix
- To garnish sprinkle a pinch of sesame seeds... and there you have a wholesome pasta salad