Summer Noodles with Orange-Ginger Dressing
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1/4 teaspoon sugar
- 1 tablespoon fresh ginger grated
- 1 tablespoon peanut oil
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons frozen orange juice concentrate
- 2 navel oranges
- 1/2 pound capellini broken into thirds
- 1 1/2 cups carrots shredded
- 1 large red bell pepper cut into thin strips
- 2 tablespoons scallions thinly sliced
- 2 tablespoons unsalted, dry-roasted peanuts coarsely chopped
- Carbohydrate 64.8293841299186 g
- Cholesterol 0 mg
- Fat 4.91354393767735 g
- Fiber 10.075666917866 g
- Protein 6.17244779110394 g
- Saturated Fat 0.779425134387729 g
- Serving Size 1 1 Serving (234g)
- Sodium 298.467093410874 mg
- Sugar 54.7537172120526 g
- Trans Fat 0.519600408062118 g
- Calories 316 calories
1. Cook the pasta in a large pot of boiling water until al dente, 3 to 4 minutes, or according to package directions. Drain in a colander and rinse briefly under cold running water and drain again. Place the pasta in a serving bowl and toss with 1/2 teaspoon of the oil. 2. Grate 2 teaspoons of zest from one of the oranges. With a serrated knife, remove the peel and white pith from both oranges. Working over a strainer set over a medium bowl, cut out the orange sections from in between the membranes, letting them drop into the strainer. Squeeze the juice from the membranes into the bowl. 3. To the freshly squeezed orange juice in the bowl, add the remaining 2 1/2 teaspoons peanut oil, the orange zest, orange juice concentrate, soy sauce, ginger and sugar, and whisk with a fork to blend. 4. Pour the dressing over the pasta. Add the carrots, bell pepper and scallions and toss again. Sprinkle with the peanuts.
