quinoa salad be one example and let these soy-ginger noodles be a second example of how amazing lukewarm can be (granted this salad is awesome straight out of the fridge too - aka amazing lunch leftovers). The roasted vegetables in this salad give it a bit of extra flavor - green beans roasted with soy sauce are seriously my favorite. And the ginger kicks this salad to the next level. This one makes a bit more than two servings, and I definitely enjoyed having it for lunch and an "appetizer" for my dinner the next night. As mentioned in the shopping list post, you'll see that I've recommended soy sauce, sesame oil, and rice wine vinegar for your pantry. I love having these on hand to add some depth of flavor to vegetables or to make quick stirfrys or marinades for meat.
Soy-Ginger Noodles with Roasted Vegetables
Takes 40 minutes
1 large carrot, peeled and sliced
1 cup green beans, cut in pieces
1 teaspoon honey
2 teaspoons soy sauce
1 teaspoon vegetable oil
1 teaspoon sesame oil
1 clove garlic, minced
1/2 yellow bell pepper, diced
1/2 of a 375 gram package of smart linguini (leftovers from the Turkey Meatball recipe)
2 chicken breasts (you will only use one for the salad, but I recommend cooking both)
2-1/2 tablespoons vegetable oil
3 teaspoons sesame oil
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 teaspoons honey
2 cloves garlic, minced
1-1/2 teaspoons fresh ginger, grated
Pinch of salt
Preheat the oven to 375F and put a pot of water on the stove to boil.
Salt and pepper your chicken breasts, place them in a glass baking dish, and put them in the oven. Cook the chicken for 30 minutes, flipping it over half way through.
Toss sliced carrot and green beans in honey, soy sauce, vegetable oil, and sesame oil. Spread the vegetables in a large glass baking dish or on a rimmed baking sheet (covered with parchment paper). Put them in the oven after the chicken has cooked for about 10 minutes.
Boil water to cook the linguini and then cook the linguini until it is al dente. Drain the pasta and place it in a large bowl.
While the pasta cooks, whisk together the dressing ingredients. Once you've put the cooked pasta into a large bowl, pour half the dressing over the noodles and place it in the refrigerator while you wait for the chicken and vegetables to finish cooking.
Once the chicken has cooked, cut it into small pieces and add it, along with the roasted vegetables and diced bell pepper to the noodles. Pour on the remaining dressing and toss to combine.