Glaze Anatomy
Chilled Asian-Inspired Pasta Salad with Carrot Ribbons and Garlic in a Chicken Stock-Passata Glaze
35 minutes
Serves 4
DinnerDairy-freeNut-freeShellfish-free
Herb's take
Inspired by the interplay of East Asian chilled noodle dishes and the Italian love of glossy reductions, this pasta salad shows off what happens when you treat the humble carrot and passata like VIPs. Tonight you'll master the art of an umami-packed glaze and learn why cold pasta can be a very good thing.
Ingredients
Yield
4
Instructions
- 01Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until just al dente. Drain, rinse briefly under cold water, and toss with 1/2 teaspoon neutral oil to prevent sticking.
- 02While the pasta cooks, heat 1 1/2 tablespoons neutral oil in a large skillet over medium heat. Add the julienned carrots and sauté for 2 minutes, just until slightly tender but still crisp. Remove from the pan and set aside.
- 03In the same pan, add the remaining 1/2 tablespoon neutral oil and the minced garlic. Sauté for 30 seconds until fragrant, but do not brown.
- 04Add chicken stock, passata, soy sauce, and honey. Stir to combine and bring to a simmer. Cook, stirring frequently, until the mixture reduces by half and becomes glossy, about 7-9 minutes.
- 05Remove the pan from heat. Whisk in rice vinegar and sesame oil to finish the glaze. Let cool to room temperature.
- 06In a large mixing bowl, combine the cooled pasta, sautéed carrots, and half the scallions. Pour the cooled glaze over the salad and toss gently to coat everything evenly.
- 07Cover and refrigerate for at least 20 minutes, or until well chilled. Taste and season with salt and pepper if needed.
- 08Serve cold, garnished with remaining scallions and toasted sesame seeds for crunch and color.
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