We're back! And boy, do we have some recipes for you! We've been cooking away in our new house and should be on a regular posting schedule again. Thanks for bearing with us!
We made this Cold Asian Noodle Salad the other night and it was ridiculously tasty. We through this together from ingredients that we had on hand from other Asian cooking experiments. If you want to add some veggies, peas, carrot sticks, or julienned red pepper would make a great addition to this salad.
Here's what you'll need:
Seasoned rice wine vinegar
2 Tbsp Soy sauce
3 drops Sriracha (Zack calls this red death sauce for a reason)
2 Tbsp lime juice
About 1/2 Tbsp sesame seeds
2 Tbsp Vegetable oil
3/4 Tbsp peanut butter
Freshly ground black pepper to taste
8-10 oz. of your favorite noodle (we used whole grain spaghetti)
Here's what to do:
Start off by toasting your sesame seeds over medium-low heat. Your nose will know when it's done, but it only takes a couple minutes.
Next combine the vinegar, soy sauce, siracha, lime juice, black pepper and sesame seeds in a bowl. Whisk together to combine, while streaming in the vegetable oil.
At this point, we thought that the dressing needed a little something, so we decided to use about 3/4 tablespoon of peanut butter. Here's what the finished product looked like:
By now, your water should be boiling for your pasta, so add some salt to the water, and throw in the pasta.
Let the pasta cook all the way instead of pulling it at al dente. Keep an eye on it though - you don't want mushy pasta! Strain and rinse with cold water to stop the cooking process and cool your noodles down.
Next, lay your noodles out on a kitchen towel and pat dry. We rolled them up to be thorough.
Finally, toss the noodles around in the dressing and pop in the fridge for a while to cool it down some more.
Keep an eye out for our Asian Chicken Skewers. They make a great pairing with this noodle salad!