Chinese Lentil and Noodle Salad

This protein-packed noodle salad is ideal for a buffet, as it holds up well at room temperature. For a gluten-free dish, substitute rice noodles for the lo mein variety and use gluten-free tamari in lieu of regular soy sauce, which contains wheat.

4 TO 6 SERVINGS

2 cups water

1 cup dried lentils, rinsed, picked over, and drained

1 tablespoon chopped fresh ginger

1⁄3 cup seasoned rice vinegar

2 tablespoons reduced-sodium soy sauce

1 tablespoon peanut oil

1 tablespoon toasted (dark) sesame oil

1 to 2 large cloves garlic, finely chopped

Salt and freshly ground black pepper, to taste

6 ounces lo mein or other thin Chinese noodles, cooked according to package directions until al dente, drained and rinsed under cold running water until cool, drained again

1 medium cucumber (about 10 ounces), peeled, seeded, and julienned

1 cup shredded carrots

4 scallions, white and green parts, thinly sliced

In a medium saucepan, bring the water, lentils, and ginger to a boil over high heat. Reduce the heat to low, cover, and simmer until lentils are just tender and still crunchy, 20 to 30 minutes, depending on variety and age, stirring occasionally. Drain off any excess liquid and transfer to a large bowl. Add the vinegar, soy sauce, both oils, garlic, salt, and pepper and toss well to thoroughly combine. Let cool to room temperature, stirring a few times. Add the noodles, tossing well to thoroughly combine. Add the remaining ingredients, tossing well to thoroughly combine. Cover and refrigerate a minimum of 2 hours or up to 1 day and serve chilled, or return to room temperature.

{PER SERVING} Calories 417 • Protein 21g • Total Fat 8g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 68g • Dietary Fiber 18g • Sodium 322mg

hancheng

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