For lunch today we had a cold Asian noodle salad made with udon noodles. You could use soba noodles or any long, thin noodle. It was the perfect summer lunch, fresh and savory, and even my 3 picky daughters loved it. You can use any vegetables from your garden or the farmer's market - red bell peppers, sliced shallots and hot peppers are all good. I used carrots, snap peas and cilantro this time.
8-10 oz. udon or soba noodles, cooked according to package directions
1/4 c. natural peanut butter, creamy or chunky
1 clove garlic, pressed
1 tsp. grated fresh ginger
Juice of 1 juicy lime, about 3 Tbsp.
1 1/2 Tbsp. shoyu (naturally brewed soy sauce) or tamari
1 Tbsp. pure maple syrup
1-3 tsp. Sriracha hot sauce or garlic chili paste (both are Asian hot sauces found in the ethnic section of most grocery stores). You can use as much or as little as you like.
1 tsp. toasted sesame oil
1 c. vegetables of choice such as: grated carrots, slivered snap peas, minced cilantro, slivered bell pepper, etc.
1) Cook the pasta according to the package directions. When it is finished cooking strain and rinse with cold water.
2) As the water comes up to a boil and then the pasta cooks, place all of the dressing ingredients in a large bowl and whisk together until the peanut butter is dissolved and prepare your vegetables.
3) When the noodles have been cooked, rinsed until they are cold, and drained thoroughly toss them in the bowl with the sauce. Add the vegetables and toss a bit more to distribute.