We had company the other night and usually salad is on the menu. This time, though, I wanted something more filling, healthy and unique instead of your traditional "stuff-your-guests-with" potato or macaroni salad. This is easy and guests were impressed! You can find the Japanese buckwheat Soba noodles at an Asian market, but I am sure they would be in your regular grocery store if you look hard enough.
- I served this with a BBQ Teryaki chicken breast, but you can eat it alone or with your favorite type of meat!
My Asian inspired vinaigrette:
In a large salad bowl, whisk together:
- 1 minced shallot, 3 cloves minced garlic, about a tsp fresh grated ginger, 1 tbsp sesame oil, 2 tbsps canola or vegetable oil, a shot of rice wine vinegar, 1 tbsp honey, 2 nice dollops of smooth peanut butter, 2-3 tbsps soy sauce, a hot of Sriracha hot sauce, zest from one lemon, pinch of red pepper flakes, about a tsp crushed coriander seeds. Feel free to vary the spices.... It's the combination of all of these ingredients that makes it yummy!!!!
- Now, to "liquefy" and increase the volume slightly, I added some water to the mix....a couple tbsps. Then finished with some salt and pepper.
1. Cook the noodles about 2 minutes, and add to the vinaigrette while warm. This will help the flavor stick to the hot noodles. Mix with your hands.... the best way.
2. Now, let the noodles and dressing marry in the fridge for a couple hours. This will also help you see how much more water you may need to add to loosen up the noodles before serving.
3. Add the veggies.
For the crunch/veggie factor:
I used the following, but you can mix and match your favorites.
- 3 julienned (thinly sliced, lengthwise) scallions- 1 julienned carrot (raw)
- 4-5 thinly sliced radishes
- about 2 cups of sliced napa cabbage/lettuce
- a cup freshly chopped cilantro
- a package (about 3 cups) clean bean sprouts (raw)
- a handful of salted peanuts and a spinkling of sesame seeds.
Moolicious!
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