It has been most interesting planning lenten dishes and looking for recipes that are not only meatless but dairy less.
This Asian noodle recipe can be the base for many variation in seafood, noodles, vegetables and dressings.
Noodle salad always looks great and is delicious! The important thing is getting the right balance between heat, bitterness, salt and sugar in the dressing.
- 1 T Peanut Butter
- 2 T sesame paste
- 2 T soya sauce
- 2 T rice vinegar
- grated ginger
- minced garlic
- 1 tsp garlic chili sauce
For me the dressing lacked acidity and sugar
- Increase the amount of peanut butter to 2 T and don't use the sesame paste, it just mudded the taste, instead drizzle sesame seed oil over the salad before serving
- Add lime juice to taste
- I did add 1 T sake
Julienned slices of cucumber and green onion along with grated carrot was added to the noodles, tossed in the adjusted dressing. Other vegetables that could be added, pea pods, avocado, broccoli, cabbage etc.
The recipe I followed was by Smitten Kitchen as I had the ingredients, the blogger does talk about the noodles and the difference in taste.
The beautiful bowl does come from Japan and was gift from a Japanese friend who visits her family regularly.