Fat Free Salad Dressing: {soups-salads-and-salad-dressings} Patty's Killer Noodle Salad

Wednesday, July 22, 2009

{soups-salads-and-salad-dressings} Patty's Killer Noodle Salad

Patty's Killer Noodle Salad
Taken from the Oregonian Foodday
(Makes 10 servings)

This is one of my favorite summer salads. My notes are in parentheses and at the bottom of the recipe.

12 to 15 ounces chuka soba noodles
(two 6-oz pkgs. Or three 5-oz pkgs.; these are dried, also marked chow mien noodles *** I have also used 4-5 pkgs. of ramen noodles without the seasoning packet in place of chuka soba)

1 1/2 teaspoons Oriental (dark) sesame oil
1/3 cup rice vinegar or distilled white vinegar (rice vinegar is better)
Juice and grated peel of 1 fresh lime (no substitutes…bottled lime juice doesn't cut it!)
1/2 cup soy sauce (I use low sodium kind)
2 teaspoons crushed red pepper flakes or 2 teaspoons garlic chili sauce *** see note below
2 tablespoons granulated sugar or brown sugar
2 cloves garlic, minced or 1/4 teaspoon garlic powder
1 cup grated carrots (about 2 medium)
3/4 cup coarsely chopped dry roasted or roasted peanuts
1/2 cup chopped fresh cilantro

In a large pot, bring 3 quarts of water to a boil. Break noodles into manageable lengths, add noodles and boil as package directs. Drain, rinse with cold water, and let cool in colander.

Meanwhile, in a large bowl, combine oil, vinegar, limejuice and peel, soy sauce, red pepper flakes or chili paste, sugar and garlic. Mix until sugar is dissolved. Toss in carrots, peanuts and cilantro. Toss noodles into bowl with other ingredients and chill salad for at least an hour to let flavors mingle.

Toss just before serving. If salad seems a little dry, add a little more soy sauce and vinegar. Serve cold or at room temperature.

***I use fresh ground chili paste available in Oriental section of most major grocery chains. It lasts a long time in the fridge (like a year) and you can use it as a substitute for red pepper flakes and other dried peppers in other recipes.I get the one without garlic, since I use it in Mexican dishes too, but I also like to control the amount of garlic in a recipe and prefer to add it separately.

I hadn't thought of this before, since I've made this many times, but one could add chopped green and/or red bell peppers, diced cucumbers or even some sliced water chestnuts for additional crunch.

Enjoy,

Lily