Asian Noodle Salad is a great, healthy, light weight salad perfect for dinner as a side dish or to stand alone. I first tried a very similar version to this dish at my healthy cooking group meeting, but I made a few modifications to the original recipe.
1 lb whole wheat spaghetti
1/2 pound shiitake mushrooms
1 red bell pepper, thinly sliced
1 bunch asparagus
1 cup edamame
3 thinly sliced green onions
1/2 cup rice vinegar
1/4 cup soy sauce
1-2 tablespoons vegetable oil
1 teaspoon grated fresh ginger
1 tablespoon chopped fresh parsley
2 tablespoons fresh lime juice
salt to taste
Cook pasta in a large pot of boiling water. Meanwhile, clean, stem, and slice mushrooms. Add mushrooms, asparagus and red bell pepper during last 2 minutes of cooking. Drain.
In a small bowl, mix together vinegar, soy sauce, oil, lime and ginger.
Transfer pasta and veggies into a serving bowl; toss with ginger dressing, edamame and sliced green onions, parsley.