a hearty cheese soup. With a salad and a roll, please.
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Additional Time: | 1 hr 30 mins |
| Total Time: | 2 hrs 20 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 3 ½ ounces uncooked linguine pasta
- 9 ounces fresh green beans, trimmed and cut on the diagonal
- ¼ cup lime juice
- 3 tablespoons canola oil
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon Asian (toasted) sesame oil
- 1 tablespoon minced garlic
- 1 tablespoon grated orange zest
- 2 small serrano chile peppers, chopped
- 2 cups carrots, cut into matchsticks
- 1 cup thinly sliced green onions
- salt and black pepper to taste
Instructions
- Fill a saucepan with lightly salted water and bring to a rolling boil. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink, and rinse with cold water until the pasta is cool.
- Bring a saucepan of lightly salted water to a boil, stir in the green beans, and cook, stirring occasionally, until the beans are bright green and slightly tender, 5 to 8 minutes. Drain the beans, and rinse with cold water to chill.
- In a large salad bowl, combine lime juice, canola oil, soy sauce, brown sugar, sesame oil, garlic, orange zest, and serrano peppers, stirring until the sugar has dissolved. Allow the dressing to stand for 30 minutes. Lightly toss in the carrots, green onions, linguini and green beans, and season to taste with salt and pepper. Cover and chill before serving.
- I use some chopped jalapeno instead of serrano peppers.
- Can be made 6 hours ahead; or serve warm with chicken, prawns, or whatever you wish, to make a full meal.
Reviews
Yum! Used Hot Chili Sesame Oil so I omitted the chili peppers and tossed in some sliced red sweet pepper from my noshing collection. Also used wheat spaghetti since that was in my cupboard. As a diabetic, I found the amount to be perfect. This was cheaper and better than my store’s deli!
Pretty good compared the how bad my family normally eats. I used a couple tablespoons of sambal instead of serrano and with Sriracha for taste; added leftover habenero seeds for spice.
This was wonderful! I changed it a little I added a handful of cilantro and used yellow, orange and red baby bell pepper sliced thin. I served it with boneless skinless chicken breast marinated in teriyaki and grilled. What a wonderful dinner.
This is a pretty nice noodle salad. Ufortunately, I just think there wasn’t enough linguini in relation to the vegetables, but that’s easy enough to fix. I followed the recipe to the letter, except for adding some sliced red bell pepper for a little more color. The dressing is very good, the powerful sesame oil doesn’t overwhelm, and the tart lime juice is just another layer of flavor. Thanks, Denise, this is a keeper and going into my Asian noodle salad folder.
not very tasty or satisfying.