Cold Brown Rice Spaghetti with Hot Mustard Sauce
- Vegetable recipes
- Vegetarian
- Easy recipes
This Northern Chinese sauce is hot with mustard; for the spice-wary, use only half of the mustard mixture in the sauce and serve the rest on the side to be added to the noodles as desired. For a vegan version, replace the eggs with sliced seasoned firm tofu.
Ingredients
- 1 English cucumber
- 3/4 tsp (4 mL) salt
- 1 lb (500 g) brown rice spaghetti
- 1 lb (500 g) fresh spinach
- 4 hard-cooked eggs, quartered
- 2 green onions, thinly sliced
- Hot Mustard Sauce:
- 3 tbsp (45 mL) hot mustard powder
- 3 tbsp (45 mL) soy sauce
- 3 tbsp (45 mL) rice vinegar
- 2 tbsp (30 mL) sesame oil
- 2-1/2 tsp (12 mL) granulated sugar
- 2 cloves garlic, minced
Preparation
Slice cucumber as thinly as possible; toss with salt. Let stand for 20 minutes. Place in colander and squeeze out as much liquid as possible. Set aside.
Hot Mustard Sauce: In small bowl, mix mustard powder with 5 tsp (25 mL) water to make smooth paste; let stand for 10 minutes. Mix in soy sauce, vinegar, sesame oil, sugar and garlic; set aside.
In large pot of boiling salted water, cook spaghetti until tender but firm, about 11 minutes. Add spinach to pot, cook for 30 seconds. Drain in colander; run under cold water until chilled. Shake out moisture; divide among four pasta bowls or place on serving platter.
Top spaghetti and spinach with cucumber and eggs. Spoon mustard sauce over top; sprinkle with onions, mixing until combined.
Hot Mustard Sauce: In small bowl, mix mustard powder with 5 tsp (25 mL) water to make smooth paste; let stand for 10 minutes. Mix in soy sauce, vinegar, sesame oil, sugar and garlic; set aside.
In large pot of boiling salted water, cook spaghetti until tender but firm, about 11 minutes. Add spinach to pot, cook for 30 seconds. Drain in colander; run under cold water until chilled. Shake out moisture; divide among four pasta bowls or place on serving platter.
Top spaghetti and spinach with cucumber and eggs. Spoon mustard sauce over top; sprinkle with onions, mixing until combined.
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