Throw 'er in there Asian Noodle Salads

In the last three days, I've made three Asian noodles salads.  One for the catering gig, and the other two from leftovers floating around the fridge.  They included, in various combinations:

  • Soba (buckwheat) or spaghetti noodles
  • Cilantro
  • Red cabbage
  • Mint
  • Stir-fried green garlic shoots
  • Julienned carrots
  • Julienned cucumber
  • Black or white sesame seeds
  • Pickled ginger
  • Yellow peppers
  • Red jalapeno peppers
  • Candied slivered almonds
  • Coconut sesame brittle from the Vietnamese deli
  • Green onions
  • Arugula
  • Thin raw zucchini rounds
  • Baked tofu
  • Miso dressing or honey sesame vinaigrette

Delicious, good for summer, chock-full of vegetables.  If you want to join me in the mix-and-match fest:

  • After cooking your noodles, rinse them in cold water
  • Slice vegetables in mostly uniform sizes
  • Add dressing to everything while the noodles are still a bit warm
  • Use more dressing than you think you need because noodles soak up a LOT and drizzle more dressing over the top once everything's tossed
  • Reserve a few ingredients for the top to add color and interest
  • Toss with your hands--more thorough and gentle than utensils

Whoo!  Tons of cooking the last few days.  Plus granola for the teachers, salad for my nephew's dedication.  Tonight for my birthday, we went out for pizza and I blissfully didn't lift a finger.  I had such a perfect birthday.  Thank you, everyone, for the comments, phone calls, and love sent my way.  I feel like I've been filled up to keep giving in all my relationships (and obligations).  

Thank you, Emily, for this sweet little bouquet and Yancey, for the date at Lola and the movies.  I'm leaving town until Saturday on a retreat with 35 amazing women, so will take the longest blogging break I've ever taken!  I'll miss you and will be back with a vengeance, I'm sure.