Ginger-Peanut Somen Noodles
Somen are thin Japanese noodles made from wheat flour; they're available in the Asian section of many grocery stores. Vermicelli or thin spaghetti can be used instead.
- Total Time:
- Servings: 4
Photography: BEATRIZ DA COSTA
Source: Martha Stewart Living, December 2002
- One 8-ounce package somen noodles
For the Dressing
- 3 tablespoons freshly grated ginger
- Grated zest of 1 lime
- 3 tablespoons freshly squeezed lime juice
- 3 tablespoons rice-wine vinegar
- 1/2 teaspoon coarse salt
- 1/4 teaspoon freshly ground pepper
- 1/2 cup extra-virgin olive oil
For the Garnish
- 1/2 cup thinly sliced scallions, plus more for garnish
- 1/2 cup chopped roasted peanuts, plus more for garnish
Make dressing: In a medium bowl, whisk together ginger, lime zest, lime juice, vinegar, salt, and pepper. Whisking constantly, add oil in a steady stream until mixture is emulsified; set aside.
Bring a large saucepan of water to a boil. Add noodles, and cook until al dente according to package instructions, about 6 minutes. Drain in a colander, and transfer noodles to a serving bowl.
Add dressing, scallions, and peanuts to noodles; toss to combine. Serve warm, at room temperature, or chilled, and garnish with additional scallions and peanuts.