Who invented pasta salad?

picked up _ Vegetarian food blog & travel blog

Do you have a pantry or a pantry? In my very first own apartment there was a tiny chamber in the kitchen, which felt like half a square meter of floor space, but which still held an unbelievable amount of stuff. And since it had a little ventilation to the outside, everything stayed nice and fresh - especially in winter ๐Ÿ˜‚ ... I talked to my husband about it yesterday: Should we ever sell our current house and build it again (you never know .. .), my basic requirement - in addition to built-in cupboards in the hallway and in all bedrooms (plus my own dressing room ๐Ÿ˜๐Ÿ˜๐Ÿ˜) - would be the installation of a small pantry right next to the kitchen. I don't understand why this is not standard - so convenient !! Until the (fantasy) new building is ready, I have to keep my supplies in my overcrowded kitchen cupboards. The basic ingredients that I always have in the house include Mie noodles and bean sprouts in a jar. Together with some fresh vegetables you can quickly conjure up Chinese fried noodles out of it, if nothing else works. Or a delicious Asian noodle salad that was actually invented by Nigella Lawson and that I โ€œreconstructedโ€ from memory, which is why it was not quite as original, but still very delicious.

Asia noodle salad (4 people)

1 packet of Chinese noodles (250 g) (spaghetti also works if necessary)

2 handfuls of frozen peas

1 glass of soy or mung bean sprouts

1 red pepper

2 spring onions

2 tbsp sesame seeds, roasted dry in a pan

For the dressing:

2 tbsp peanut butter

1 tbsp tahini (sesame paste) or alternatively 1 tbsp dark sesame oil

Juice of a lime

some garlic powder

a few chilli flakes

3 tbsp sweet chili sauce

2 tbsp soy sauce

if necessary some salt

chopped fresh coriander (or flat leaf parsley if you don't like coriander)

Prepare Chinese noodles according to the instructions on the packet, drain into a sieve, rinse with cold water and drain. Drain the bean sprouts as well. Put the sesame seeds in a pan without fat and fry them. Transfer from the pan to a small plate and cook the peas in a little broth (approx. 200 ml) in the hot pan. Chop the peppers and spring onions into small pieces, then add most of the liquid to the peas for a minute and cook at the same time.

Mix the dressing ingredients well and season well. Add the slightly cooled vegetables (if there is still a lot of stock, drain it off beforehand) and stir in. Slightly cut the pasta in the sieve with (clean clean) kitchen scissors, then stir into the salad together with the sprouts. Add coriander or parsley and sesame seeds to taste.