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Thursday, August 19, 2010

Sesame-Peanut Noodle Salad

Sesame-Peanut Noodle Salad
1 Package soba noodles, or angel hair pasta
1 TBS peanut oil
2 TBS minced peeled fresh ginger
2 garlic cloves, minced
Shitake mushrooms, sliced thin
Cabbage, shredded
Carrots, shredded
3 TBS Asian hot sesame oil
2 TBS rice wine vinegar
2 TBS soy sauce
12 Green onions (white and pale green parts only), thinly sliced
1/2 Cup coarsely chopped roasted peanuts
Lime wedges

This is a great cold Asian noodle salad for a hot night. You can serve as a side, or make it a meal with chopped cooked chicken or tofu. It also gets better the longer it sits in the fridge.

Cook the noodles according to package directions. While pasta is cooking, heat peanut oil in skillet. Saute ginger, garlic and mushrooms for 1-2 minutes. Add hot sesame oil, rice wine vinegar and soy sauce in a large bowl. Add the sauteed mushrooms to the bowl. Drain noodles and rinse with cold water. Toss noodles in dressing with carrots, cabbage, green onions, and peanuts. Season with salt and pepper. Let sit in fridge for at least 15 minutes before serving. Serve with lime wedges.

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The Hungry Yuppies, Annie and Rich, are a young couple from CT who are self-proclaimed foodies. Annie is the chef, and Rich is her willing taste tester. Juggling a full time job in the city wasn't going to get in the way of Annie's love for cooking. It's about eating well whether you have just 30 minutes on a Monday night, or all day on a rainy Sunday.