A combination of salty, buttery, crispy, carb-y goodness, with the umami hit of the tomatoes.
One of the reasons I like to cook mostly healthy food is so I can justify the occasional dish like this one.
Japanese noodles and edamame serve as the bed for cubed mango, scallions, basil, cashews and grilled Halloumi cheese. Drizzle the entire tangle with the cilantro-coconut dressing and dive into this summery dish.
This tasty noodle salad couldn’t be easier to make — the only cooking involved is preparing the noodles. The all-purpose noodle sauce doubles up as a salad dressing and noodle sauce.
This version of pesto has Asian influences and, like the Italian original, can add an enormous amount of flavor and character to a dish with just a couple of tablespoons.