Wednesday, July 1, 2009

Make This!

It's about 87* and too hot to cook, so I decided to make an Asian noodle salad for dinner. It's so cold & tasty and just hits the spot.

Patty's Killer Noodle Salad

12 oz chuka soba noodles
1 1/2 tsp sesame oil
1/3 c rice vinegar
1 whole fresh lime, grate peel & juice
1/2 c soy sauce
2 tsp garlic chili sauce
2 Tbs sugar
2 cloves garlic, minced
1/2 cup cilantro or basil or both
1 cup carrot (about 2 medium) grated
1/2 cup dry roasted peanuts (optional)

In a large pot, bring 3 quarts water to a boil; add noodles & boil as package directs (about 2 minutes). Drain, rinse with cold water, let cool in colander.

In a large bowl, combine the oil, vinegar, lime juice, peel, soy sauce, chili sauce, sugar & garlic. Toss in carrots & herbs (& peanuts if using).

Cut through noodles to make manageable lengths. Toss noodles in bowl with other ingredients & chill for at least one hour.

Toss before serving. If dry, add more soy sauce, sesame oil and/or rice vinegar.
Serve cold.
**I topped this salad with leftover flank steak. It was gooooooood.
****I have also used spaghetti noodles with this salad when I haven't had the chuka soba (Winco has the cheapest price for chuka soba noodles).

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