Friday, August 9, 2013

Stand Out Sides: Chilled Spicy Spaghetti Salad

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Another summer and another Hodgson's Mills Recipe Contest!!  As you guys all know, I am obsessed with Hodgson Mills products - we use their yeast every week in our pizza dough.  We also love their whole wheat pastas which is what we are playing with this time around!  For the summer pastabilities contest, they requested summer pasta salads - and I knew mine would have to be cold.  It has just been too hot and I've been running around so much that I've been too stressed out to deal with it!

Therefore, a chilled salad is perfect for the weeknights we all have too much to do and could even be made ahead of time.  I have really enjoyed visiting Asian markets lately and am in love with asian flavors this summer.  This is a great way to incorporate these types of flavors without having to buy a lot of exotic ingredients - in fact, if you can't find the gochujang sauce that John loves so much, you can substitute for any spicy sauce of your choosing!
Chilled Spicy Spaghetti Salad
Serves:  6
Spaghetti Salad:
1 package of Hodgson Mills' Angel Hair
6 tablespoons sugar
4 tablespoons rice vinegar
2/3 cup gochujang sauce
4 shallots, minced
4 garlic cloves, minced
6 scallions, thinly sliced
3 tablespoons fresh cilantro, thinly sliced
2 teaspoons sea salt

Toppings:
1 carrot, julienned
1 English Cucumber, julienned
1 Asian Pear, julienned (substitute any pear)
6 tablespoons sesame seeds, toasted

Cook the Hodgson Mills' Thin Spaghetti according to package directions.  Drain and submerge spaghetti in ice water until cool.  In a large skillet, heat over medium heat the sugar and rice vinegar.  Reduce heat to low and stir until sugar is dissolved (about 90 seconds).  Let cool slightly and then add to a food processor with gochujang, shallots, garlic, ginger, scallions, and cilantro.  Process until smooth.  Season with sea salt.  Toss Hodgson Mill's Thin Spaghetti with the gochujang mixture.  You can either serve immediately or refrigerate for up to 1 day to let the flavors set.

To serve, add carrot, cucumber, and pear on top of the noodles.  Top liberally with sesame seeds.  We love this with some grilled chicken marinated in the same flavors as the salad.

Until the next time my oven is on...

2 comments:

  1. This recipe sounds so fresh and delicious - I love the idea of crunchy asian pear and cucumber with the noodles. Is gochuchang sauce like sriracha? Would that be a good substitute? I've never heard of gochuchang.

    Great photos, and best of luck in the contest!

    ReplyDelete
    Replies
    1. Erin, the sauce is more like a sweet chili sauce but sriracha would be just as delicious, honestly!!!

      Delete

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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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