Thursday, May 10, 2012

Sesame and Cilantro Vermicelli Salad

I recently found a new blog that features once a month menu cooking which I was totally intrigued with and so I spent a whole day in the kitchen cooking up a storm and now have a freezer full of ready made meals. I have tried a few of the meals and will be sure to share my favorites with you. Today's lunch was a Sesame and Cilantro Vermicelli Salad which was part of my cooking extravaganza. The Asian influence of the sesame seeds and sesame oil in this salad is what made it superb.

My menu for the day:
Breakfast - Oatmeal cooked in Soy Milk with raisins and brown sugar
Lunch - Sesame and Cilantro Vermicelli Salad
Dinner - Red Curry with Tofu

 Sesame and Cilantro Vermicelli Salad (4 Servings)
1/4 cup grapeseed oil
3 tablespoons toasted sesame oil
1/2 teaspoon crushed red pepper
3 tablespoons honey
2 tablespoon soy sauce
8 ounces vermicelli
Salt to taste
1/2 cup coarsely chopped cilantro
1/4 cup chopped roasted peanuts
1/4 cup thinly sliced green onions
1 red bell pepper, diced
1 tablespoon toasted sesame seeds

Cook pasta in a pot of salted water according to package directions for al dente pasta (don't overcook!) While pasta cooks, mix grapeseed oil, sesame oil and red pepper in a small microwave safe bowl. Heat in microwave for about 2 minutes. Whisk in honey and soy sauce until thoroughly combined. Drain pasta. Toss with dressing to coat. Stir in peanuts, onions, peppers, and sesame seeds. Slightly adapted from

 My rating:

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