They're such fun to eat. A bit messy, but who cares about that?
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.
Warm Dressed Noodle Salad
A warm noodle salad with the most heavenly Asian style dressing.
- 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
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.
Yield: Serves 4
I'm linking my salad up to a few challenges. It's so good it needs to be shared!
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
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.
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 .