The edible wonders of North Carolina are appearing at farmers’ markets across Western Wake. Have you been tempted by the colorful bounty of these fresh ingredients, but tired of the same old recipes?

How about an Asian twist on a pasta salad? For a complete (and healthy meal), add leftover cooked chicken or edamame. Best of all, you can make it early in the week, and lunch is taken care of for a few days.

Green Bean and Sesame Noodle Salad
From The Produce Box 

Dressing:
¼ cup sesame oil
3 tablespoons dark sesame oil
7 tablespoons soy sauce
3 tablespoons balsamic vinegar
3 ½ tablespoons brown sugar
2 teaspoons salt
2 teaspoon chili oil
1 tablespoon minced ginger
1 clove garlic, minced
¼ chopped cilantro
Mix all ingredients for the marinade.

For the salad:
1 pound green beans; cut tips off and slice in thirds
14-ounce package Chinese egg noodles, or spaghetti
10 scallions, thinly sliced
1/2 cup shredded carrots

Place beans in boiling salted water for 3-4 minutes, remove and plunge into ice water, strain and dry.

Cook the pasta, add the scallions, beans and carrots. Pour the dressing over the salad, toss and serve.