Cold Asian noodle salad with vegetables

I just finished writing my 4th book (coming out in October 2017) and as odd as it sounds, my recreation is a recipe for the blog! Many of you are on vacation and I thought of you with this original recipe of cold Asian pasta salad with vegetables which will have all its place in a picnic or in a colorful and summery meal. I use raw vegetables: carrots, peppers, mung bean sprouts, tomatoes and quickly cooked vegetables such as edamame and flat beans. With a delicious olive oil and sesame cream sauce, spiced up with a hint of honey and balsamic vinegar, this fresh pasta will delight you!
I give two cooking workshops in July: Thai cooking on Saturday July 22nd at 2pm and macaroons (Italian meringue AND French meringue) on Sunday 23rd. All information is HERE for registration. New themes are coming in the fall…

For 6 persons :

400g cooked and drained Chinese noodles
1/2 red bell pepper
1/2 yellow bell pepper
1 large tomato
250g of mung bean sprouts (called soy sprouts)
1 small bunch of chives
1 small bunch of coriander
2 tablespoons of fried onions
2 carrots
125g of flat beans
2 tablespoons of olive oil
250g of edamame or peas

For the sauce:

1 teaspoon of honey
1 tablespoon of balsamic vinegar
4 tablespoons of olive oil
1 teaspoon of toasted sesame oil
2 tablespoons sesame cream
1 clove of garlic
salt pepper

Cook your Chinese noodles as directed on the package and cool them in cold water. Drain perfectly and place in a large container.

In this recipe, I want color!

You will only need half a yellow bell pepper and half a red bell pepper. You can put only one or the other. Remove the seeds and cut them into very thin slices.

Hop in the cold pasta.

Cut the tomato into pieces. Here I took a big green and ripe tomato.

Put it in the pasta with the mung bean sprouts.

Finely chop the chives.

Pour in the fried onions.

Cut the flat beans in half. Only they and the edamame will cook.

Put them in a wok with two tablespoons of olive oil and stir-fry on high heat for 5 minutes.

Cook the edamame (or peas, Picard garden peas are great!) for 9 minutes in boiling salted water.

Rinse with cold water to stop cooking and cool completely. Drain them well and put them in the salad with the cooked flat beans.

Peel the carrots.

And grate them. I have a magic utensil that allows me to do without a food processor for this step!

Finely chop the cilantro and pour it into the container.

In a small container, put the honey, balsamic vinegar, peeled and chopped garlic clove (I have my garlic press for that!), olive oil and toasted sesame oil.