🍝 Pasta Salad with an Asian Twist

Name: Pasta Salad with an Asian Twist
Total time: 30 min
Yield: 4 servings
Ingredients: 500 g Farfalle; Salt; 2 Carrots; 1 Stalk Leek; 1 Chili Pepper; 5 g Ginger; 150 g Bean Sprouts; 5 tbsp Light Soy Sauce; 4 tbsp Walnut Oil; 1 Lime (squeezed); 2 tbsp Vegetable Oil; 150 g Chopped Walnuts; 2 Stalks Coriander

898 kcal · 30 min · 4 servings

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Ingredients

500 g Farfalle
Salt
2 Carrots
1 Stalk Leek
1 Chili Pepper
5 g Ginger
150 g Bean Sprouts
5 tbsp Light Soy Sauce
4 tbsp Walnut Oil
1 Lime (squeezed)
2 tbsp Vegetable Oil
150 g Chopped Walnuts
2 Stalks Coriander

Instructions

1. Fill a pot with salted water and bring it to a boil.
2. Cook the bow-tie pasta in the boiling water for about 20 minutes until al dente.
3. Drain the pasta using a colander.
4. Rinse the pasta under cold water to cool it down.
5. Let the pasta drain well.
6. Wash the carrots under running water.
7. Peel the carrots completely.
8. Cut the carrots into very fine strips (julienne).
9. Wash the leek under running water.
10. Remove the green tops and the root ends from the leek.
11. Cut the leek into fine strips as well.
12. Wash the chili pepper under running water.
13. Halve the chili lengthwise.
14. Scrape out the seeds from the chili.
15. Dice the chili flesh into fine cubes.
16. Peel the ginger.
17. Grate the ginger finely.
18. Place the bean sprouts in a colander.
19. Blanch the sprouts (briefly cook in boiling water) for 3 to 5 minutes in the pasta water.
20. Remove the sprouts from the water.
21. Let the sprouts drain.
22. Mix the soy sauce with the oil in a small bowl.
23. Add 1 tablespoon of lime juice to the sauce mixture.
24. Add the chili cubes to the sauce mixture.
25. Add the grated ginger to the sauce mixture.
26. Mix the ingredients for the vinaigrette well.
27. Heat 2 tablespoons of oil in a pan.
28. Add the cut vegetable strips to the hot pan.
29. Add the walnuts to the pan.
30. Sauté the vegetables and nuts for 2 to 4 minutes.
31. Add the drained pasta to a large bowl.
32. Add the sautéed vegetables and nuts to the pasta.
33. Toss the pasta with the vegetables and nuts.
34. Pour the vinaigrette over the pasta mixture.
35. Mix everything well so the pasta is evenly coated.
36. Arrange the salad on a long platter.
37. Garnish the salad with fresh coriander leaves.
38. Serve the salad.

Nutrition per serving

kcal: 898
Protein: 26 g · Fett/Fat: 44 g · Carbs: 98 g