Spicy Noodle & Edamame Salad

Cook noodles according to package directions in (4-qt./3.8-L) Casserole. Drain noodles using medium Stainless Mesh Colander; rinse under cold running water. Once cool, transfer noodles to Stainless (6-qt./6-L) Mixing Bowl and set aside.
Meanwhile, for dressing, grate ginger using Microplane® Adjustable Fine Grater to measure 1 tbsp (15 mL). Combine ginger, sauce, vinegar, sesame oil and salt in Small Batter Bowl; whisk well using Stainless Whisk and set aside.
For salad, slice green onions diagonally with Chef'’s Knife. Cut cucumber into julienne strips using Julienne Peeler. Cut carrots into long ribbons using Serrated Peeler; cut ribbons crosswise into 1 1/2-in. (4-cm) pieces. Add green onions, cucumber, carrots, edamame and dressing to noodles; toss to coat. Garnish with sesame seeds, if desired.

Ingredient :

12 oz (350 g) uncooked multi-grain spaghetti noodles
1 1-in (2.5 cm) piece peeled fresh gingerroot
2/3 cup (150 mL) Sriracha sauce
1/4 cup (50 mL) rice vinegar
2 1/2 tbsp (37 mL) toasted sesame oil
3/4 tsp (4 mL) salt
4 green onions with tops
1/2 medium seedless cucumber
2 medium carrots, peeled
1 cup (250 mL) frozen edamame, shelled, thawed
Sesame seeds (optional)