05 September 2013

Warm Dressed Noodle Salad




Noodles

They're such fun to eat. A bit messy, but who cares about that?

Graham loves noodles with stir fried vegetables, coated in soy sauce and topped with lots of cashews.

Cooper and I prefer my Peanutty Vegetable Noodles as we find the soy sauce too salty on it's own and we're both peanut butter nutters!

What do you like on your noodles?

I wonder if I'll get some pasta suggestions in answer to that question? Have you noticed that in the US pasta is often called noodles, but here in the UK we reserve the term noodle for Asian style dishes and pasta for Italian dishes?

Anyway, there was a bit of a gap in my repertoire. I've never made a noodle salad. Pasta salad yes, noodle salad no.

It probably would have taken me long enough to get around to it, but I was channel hopping one afternoon and came across Ina Garten (The Barefoot Contessa) making a noodle salad. I just caught her talking about her dressing, so I made a mental note of some of the flavours she used and vowed to make one soon.

It could have been one of those recipes that I never get around to making. I have a lot of those, but this one must have inspired me because I made it the next day and it was gorgeous!

I like egg noodles, but as hubby is vegan I opted for rice noodles on this occasion, so we could all enjoy it.

I do hope you try it.







print recipe


Warm Dressed Noodle Salad
A warm noodle salad with the most heavenly Asian style dressing.
Ingredients
  • a splash of rapeseed oil
  • 1 large carrot, cut into small batons
  • ½ large red pepper, cut into strips
  • 6 spring onions (scallions)
  • 100g sugar snap peas, sliced in half lengthwise
  • 100g freshly podded peas (frozen would do)
  • 300g rice noodles
  • 250ml/1 cup sunflower oil
  • 125ml/½ cup white wine vinegar
  • 125ml/½ cup soy sauce
  • 3 tbsp crunchy peanut butter
  • 1 tbsp honey
  • 1 tsp ground ginger
  • a good grinding of black pepper
Instructions
1. Soak the noodles in warm water for a few minutes to soften them, then drain and pop into a large bowl.2. Blanch the carrot batons for a few minutes, to take the bite out of them. 3. Heat the rapeseed oil in a wok, then when it's really hot add the carrots, spring onions and sugar snap peas and cook for a couple of minutes before adding the peppers and fresh peas. Give it another couple of minutes then add to the bowl with the noodles and mix well.4. In another bowl whisk up all the dressing ingredients, then pour over the noodles and mix well before serving.5. Enjoy!Notes: If I had some, I would have added some sesame seeds to my noodle salad, but that is optional.
Details
Total time:
Yield: Serves 4



I'm linking my salad up to a few challenges. It's so good it needs to be shared!

The first challenge I am entering it into is the No Waste Food Challenge. It is a good challenge for using up what you have in your store cupboard and fridge and let's face it, we all have to be a bit more frugal these days, although waste is never a good thing.

The challenge was created by Kate over at Turquiose Lemons and is hosted this month by Elizabeth over at Elizabeth's Kitchen.

If you would like to enter, you have until the end of the month


The next challenge I am linking my recipe to is Four Seasons Food. The season is Autumn and the theme is Sliding into Autumn.

My salad fits in well with this theme I think. I'm not back into soups yet, but a warm salad bridges the gap well.

The challenge is hosted alternately between Anneli over at Delicieux
and Louisa over at Chex Foti.

Next up is a challenge from Helen over at Fuss Free Flavours and Camilla over at Fab Food 4 All.

My salad was quickly cooked and used up fridge and store cupboard ingredients, so fits in perfectly.

This month CCM is being hosting by Elizabeth over at Elizabeth's Kitchen. Yes, she is a busy lady this month!

The final challenge is the Healthy Diet - Healthy Lunch Box Recipes challenge. This salad would be good as a cold salad to take to school or work for lunch, in fact I am drooling just thinking about it.

This challenge is run by Priya over at Nivedhanam and closes on the 7th of September.

Extra, extra! I'm going all American and pretending noodles are pasta to enter my dish into my monthly challenge Pasta Please.

Johanna over at Green Gourmet Giraffe is hosting it for me this month and requested my entry. The theme is Long Pasta .

26 comments:

  1. I am on a noodle roll at the moment as is he OH. I am going to pass this one on to him

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  2. I love the simplicity of noodle salads which are really about the zingy and powerful dressings. This one sounds lovely - me being a peanut butter nutter also! Healthy and delicious and a great bridging recipe into Autumn. Thanks for entering Four Seasons Food. x

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    Replies
    1. You are so right and I really need to make more of these. So simple, delicious and healthy.

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  3. oooh, this looks so fresh and tasty and so clean looking, I love it!

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  4. I've been using your blog for ages - since my Learncliki health adviser, did just that and advised me to! Ha! Anyway, wanted to say thank you!

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  5. I have found that about noodles and pasta - noodles always suggests Asian. Love this salad and they are long pasta if you want to put it into pasta please!

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    Replies
    1. Thanks Johanna, if you are happy to accept it, I will enter it :)

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    2. yes please link it up - I am accepting both pasta and noodles so this would fit perfectly

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  6. This looks delicious - fresh and healthy, my kind of recipe! I love noodle and pasta salads.

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  7. your salad looks amaze balls! Not sure if my kids will eat but i would definitely! Argh! I need my kitchen to be finished now!!!!

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  8. Mmm yummy, I'm a peanut butter nutter too and this salad sounds lush:-) Thank you for entering Credit Crunch Munch:-)

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  9. I must try making a noodle salad Jacs. And we also call noodles noodles and pasta pasta ;)

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    Replies
    1. I always find the differences in food culture so interesting Tandy :)

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  10. I only have to hear the word 'noodle' in a description of dish to know I'll like it!

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  11. looks picture perfect.. love the noodles.. Thanks for linking it to my event!! Looking for more yummy recipes!!

    Sowmya

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  12. What a great quick lunch. It's full of color, texture, and taste!

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  13. I love the hint of peanut butter in dishes like this. This sounds like a fantastic quick dinner. Thank you for sharing with the No Waste Food Challenge and Credit Crunch Munch!

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I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x

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