The flavors of sesame oil and rice wine vinegar has got to be one of the best flavor combinations ever!!! This is a wonderful side dish to have with a stir fry and rice. It is also a great dish to bring to a party or potluck.
I use to make a similar dish at my restaurant that always sold out quick. I say similar because when I sold the restaurant I gave the new owner my recipe book. I so wish I would’ve made a copy, but I was so over it at the time.
I love a crisp white wine with this dish. Like a cold Sake, dry Riesling, Sauvignon Blanc, white Rioja or a Verdejo.
Approx 6 – 8 Servings
- Capellini Pasta (I used brown rice)
- 1 Large Red Bell Pepper – roasted – diced (about 3/4 cup)
- 2 Carrots – julienned or sliced (about 1 cup)
- 1/4 Cup Green Onion – sliced
- 1/2 Cup Chives – sliced
- 2 – 3 Serrano Chilies – minced
- 1/2 Cup Cilantro – roughly chopped
- Black & White Sesame Seeds (Optional)
- Sliced Almonds (Optional)
- 1/4 Cup+ 2 Tablespoons Cup Toasted Sesame Oil
- 1/4 Cup + 2 Tablespoon Cup Brown Rice Vinegar
- 1/4 Cup Tamari (or to taste)
- 1 1/2 Teaspoons Garlic – finely minced (about 5 – 6 Cloves)
- 1/4 Teaspoon Fresh Ginger Root – grated or microplaned
- 1 1/2 Teaspoons Fresh Squeezed Lemon Juice
- 1/8 Teaspoon Black Pepper
Roast the pepper on the stovetop on medium high heat. A gas stove works the best but it will work fine on an electric stove. Char the peppers on all sides turning with a pair of tongs. When good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.
Take a paper towel and rub off the char. It’s ok to leave a little of the char. Slice in half and remove the seeds and stems.
Make the dressing and set aside.
Cook the pasta and let cool.
When the pasta is cool, add the dressing, carrots, pepper, green onion, chives and serrano chilies to the pasta and stir in carefully.
The pasta is delicate and can break apart. I like to use my hands to help the pasta from breaking.
Top with sesame seeds and enjoy!