Long Noodle Pasta Salad with Chili Crisp
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- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 302
- Total Fat
- 13 g
- Saturated Fat
- 2 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 8 g
- Cholesterol
- 39 mg
- Sodium
- 270 mg
This is a combo of two dishes Molly is obsessed with, sesame noodles and classic Midwest mayo-coated pasta salad. Not only is it creamy, spicy, tangy and sweet, but the chewy long noods symbolize a long life on the Lunar New Year.
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 302
- Total Fat
- 13 g
- Saturated Fat
- 2 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 8 g
- Cholesterol
- 39 mg
- Sodium
- 270 mg
Ingredients
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Directions
- In a large bowl, whisk together the mayonnaise, tahini, rice vinegar, chili crisp, soy sauce, sesame oil, honey and 1/2 teaspoon salt.
- Cook the noodles according to the package directions and then drain and add to the sauce. Add the snow peas and most of the scallions and toss to combine. Transfer to a serving bowl, top with the remaining scallions and drizzle with more chili crisp before serving. This is great warm or at room temp. (This salad can be made a day ahead; return to room temperature before serving.)
- Leftovers will keep in a sealed container in the refrigerator for up to 3 days.
