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Cold Asian Noodle Salad

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Cold Asian Noodle Salad

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A simple and delicious way of eating without cranking up the oven.

Serves 2

INGREDIENTS

  • 4 ounces soba noodles
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon soy sauce
  • ½ teaspoon sesame oil
  • ½ teaspoon white granulated sugar
  • ½ tablespoon Sriracha 
  • ½ cup carrots, julienned (matchstick size)
  • ½ cup sugar snap peas sliced diagonally
  • ¼ cup radish sliced thin in half circles
  • 1 stalk celery, thinly sliced 
  • ¼ cup English cucumbers sliced thin in half circles
  • 1 tablespoon neutral oil (like avocado)
  • 10 peeled, deveined tail-on shrimp (I used 16/20’s in this recipe)
  • Kosher salt 
  • Sesame seeds
  • Thinly sliced green onions and chopped cilantro for garnish

DIRECTIONS

  1. Cook noodles according to package directions - do not overcook, drain, rinse well with cold water, drain again and transfer to a bowl
  2. While noodles are cooking, in a small bowl combine vinegar, soy, sesame oil, sugar and sriracha - stir well and set aside
  3. To the noodles add carrots, peas, radishes, celery and cucumber - mix and add a little sauce (adding more sauce as needed)
  4. Heat a pan over medium/high, add oil and justvwhen it’s about to smoke add the shrimp and cook about 1 minute - season with Kosher salt, add splash of ½ tablespoon soy and 1 tablespoon Sriracha; mix well and cook until done, remove shrimp from heat
  5. Place the noodles/vegetables on serving plate, top with shrimp and garnish with green onions, cilantro and sesame seeds

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Miso & Ginger Salad Dressing

Making your own dressings is the best - and I love this one.


INGREDIENTS

  • ¼ cup light miso paste
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon fresh ginger, finely chopped
  • 1 teaspoon soy sauce
  • ½ cup neutral oil (I used avocado oil for this one, canola or vegetable works well too)
  • 2-3 tablespoons of water
  • Honey (optional)
  • Fresh ground pepper to taste

 

DIRECTIONS

  1. Combine first 5 ingredients in a bowl, mix into a thick paste
  2. Slowly whisk in oil until the dressing is emulsified
  3. Add 1 tablespoon water at a time to thin dressing to your liking - at this point you can add a little honey if you want on the sweeter side
  4. Add pepper to taste
  5. Use the dressing on your favorite salad, grilled vegetables or even fish.
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TUNA & WHITE BEAN SALAD

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TUNA & WHITE BEAN SALAD

I like to make this and keep it in the fridge. Then when I need a snack, it's not only filling & delicious, but it's super healthy for you. Low in fat and calories but high in protein. 

RERUN: ORGINALLY RELEASED APRIL 22ND 2013

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