CORIANDER NOODLES WITH ZUCCHINI AND CARROTS

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Coriander Noodles with Zucchini and Carrots image

Categories     Pasta     Vegetable     Side     Vegetarian     Quick & Easy     Dinner     Carrot     Zucchini     Fall     Vegan     Noodle     Coriander     Gourmet     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher

Yield Makes 4 main-course or 6 side-dish servings

Number Of Ingredients 11

1 lb spaghetti
1/4 cup vegetable oil
1/2 teaspoon dried hot red pepper flakes
2 1/2 teaspoons ground coriander
1 1/2 teaspoons finely grated peeled fresh ginger
1/4 cup soy sauce
1/4 teaspoon salt
1/2 lb zucchini (1 medium), coarsely shredded
1/2 lb carrots (3 medium), coarsely shredded
6 scallions (1 bunch), thinly sliced diagonally
1 tablespoon Asian sesame oil

Steps:

  • Cook spaghetti in a 6- to 8-quart pot of boiling salted water until al dente. Drain in a colander, then rinse well under cold water and transfer to a large bowl.
  • Heat vegetable oil with red pepper flakes in a small saucepan over moderate heat until hot, then whisk in coriander, ginger, soy sauce, and salt (sauce will sizzle). Add sauce to spaghetti along with remaining ingredients and toss until combined well. Serve at room temperature.

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