Рецепт Spicy Thai Noodle Salad with Raw Veggies
I had Friday off! (It was our last snow day. Because we had such a mild winter, we used only one snow day this year which means that we could take every Friday in April off!!!!!!!!!)
Having a day off meant that I could leisurely drink tea Friday morning and catch up on my blog reading and commenting. As I was reading my favorite blogs, I found a perfect idea for lunch at Juanita’s Cocina. Jen posted Spicy Thai Noodles that sounded delicious. I went to the pantry to see if the Evil Kitchen Dwarfs had stocked what I needed.
I sort of had all the ingredients.
I used the noodles I had on hand (Jen calls for linguine) and added some fresh veggies from the garden (but had to use organic carrots from the fridge). I also used basil instead of cilantro.
There are a few rabbit nibbles on the radishes.
And there were no nibbles left of our carrots from the garden. Nothing, nada. So I had to rely on organic knuckle busters from the store.
I actually ended up cooking one more bundle for this salad because I thought it was too "saucy."
This is a great dish served cold and was a perfect salad lunch for our day off!
Two caveats here:
If you make Jen’s dish (and please check it out here) and use linguine, be aware that the recipes says to let the noodles set overnight in the sauce. (Since I used softer Somen noodles, I didn’t do that and besides, I wanted lunch NOW.)
This is a dish with some heat, I tell ya’. It will sneak up on you.
Spicy Thai Noodle Salad with Raw Veggies
Highly inspired by Jen at Juanita’s Cocina
- 1/4 c. canola oil
- 1/2 c. sesame oil
- 1 1/2 T. red pepper flakes
- 1/3 c. honey
- 1/3 c. soy sauce
- 3 bundles Somen noodles
- 3 green onions, sliced (including green tops)
- 1/2 c. grated carrots
- 1/2 c. sliced radishes
- 3 T. fresh basil, chopped
- 1/4 cup dry-roasted, unsalted peanuts, chopped
Heat oils in a medium skillet, add red pepper, and simmer for about three minutes. Remove from heat and strain, reserving oil and discarding flakes. Add honey and soy sauce and whisk to incorporate. Set aside to cool.
Prepare noodles according to directions. Once cooked, rinse under cold water to cool.
Toss together noodles, sauce, veggies, and basil. Serve with chopped peanuts on top.
I really think that any raw veggies you have on hand would work—bok choy, tender asparagus, fresh peas, chopped spinach, baby kale—the possibilities are endless.
The chop sticks are only for effect here. I could never eat a noodle dish with them.
Thanks for lunch, Jen. (And, thanks for letting me glean inspiration from your great recipe!)