Curried Asian Salad
8 ounces dry capellini or 8 ounces other thin noodle
1/2 cup sliced shiitake or other mushroom
1/2 cup thinly sliced red bell peppers
3 tablespoons rice vinegar
3 tablespoons soy sauce
1 tablespoon vegetable oil
1 tablespoon curry powder
1/2 teaspoon crushed red pepper
Boil pasta in large saucepan for 5 minutes. (Pasta won't be fully cooked.) Add sliced vegetables, and continue cooking until vegetables and pasta are fully cooked.
In a medium bowl, stir together vinegar, soy sauce, water, oil, curry powder, and crushed red peppers.
When pasta and vegetables are fully cooked, drain pasta and toss with liquid mixture. Serve warm.
Allow prepared recipe to cool. Toss with shredded cabbage/coleslaw mix for a cool, crunchy salad. Or wrap in a tortilla for an Asian-flavored wrap.
In India, cooks choose from a selection of just-the-right spices to create each individual curry blend. You can do the same, when inspired and time permits. But you can also rely on one of these Curry Powders to create authentic Indian fare any time.
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As prepared, each serving contains 270 calories, 4.5g total fat, 0mg cholesterol, 690mg sodium, 49g total carbohydrate and 10g protein.