Ingredients Makes 4 servings
| DRESSING | ||
| 2 tbsp | toasted sesame oil | 30 mL |
| 1 tbsp | canola oil | 15 mL |
| 2 tsp | reduced-sodium soy sauce | 10 mL |
| 1 | clove garlic, minced | 1 |
| Sea salt and freshly ground white pepper | ||
| SALAD | ||
| 12 oz | egg noodles, cooked, drained and cooled | 375 g |
| 11⁄2 cups | snow peas, blanched | 375 mL |
| 1⁄2 cup | julienned carrots | 125 mL |
| 2 | Roma (plum) tomatoes, diced | 2 |
| 1⁄2 cup | chopped green onions | 125 mL |
| 1⁄4 cup | chopped fresh cilantro | 60 mL |
| 2 tsp | sesame seeds, toasted (see Tip) | 10 mL |
Instructions
- Dressing: In a jar with a tight-fitting lid, combine sesame and canola oils, soy sauce and garlic. Add salt and white pepper to taste and shake vigorously. Set aside.
- Salad: In a large bowl, combine noodles, snow peas, carrots, tomatoes, green onions, cilantro and sesame seeds. Drizzle with dressing and toss to coat.
To toast sesame seeds: Place seeds on a baking sheet and toast in a preheated 350°F (180°C) oven for 5 to 7 minutes, or until fragrant and golden, stirring once or twice.
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