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This quick Asian-style appetizer can be prepared in about the same amount of time it takes the pasta water to boil.
Its spicy ginger flavor instantly excites the palate--making it a great way to start any meal!
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| 1/4 cup rice vinegar |
| 2 tablespoons soy sauce |
| 2 tablespoons honey |
| 1 teaspoon Chinese chili paste (or red pepper flakes) |
| 2 tablespoons ginger root, minced |
| 2 green onions (both white and green parts), finely sliced |
| 2 teaspoons dark sesame oil |
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| 1/2 pound angel hair or other thin pasta of your choice |
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| 1. |
Prepare ginger and green onions as specified.
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| 2. |
Combine all sauce ingredients except sesame oil and whisk together until thoroughly blended.
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| 1. |
Cook pasta in plenty of rapidly boiling salted water until al dente. Drain and toss with sesame oil.
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Add sauce mixture, toss gently and serve immediately.
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| White | Spicy, floral white like Alsatian Gew?rztraminer |
| Off-dry sparkling | Off-dry sparkling wine like Asti Spumanti |
| Red | Dry, fruit-forward red like California Gamay |
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(per serving) |
| 8 oz. |
| 295 |
| 3.4 g |
| 0.5 g |
| 0 g |
| 431 mg |
| 59 g |
| 3.5 g |
| 9 g |
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This tangy appetizer easily doubles as a cold pasta salad. Or, with the addition of bite-size pieces of cooked
seafood or poultry, it turns into a more substantial non-vegetarian entree.
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