Summertime and the livin is HOT! No air conditioning, and high humidity can totally change my dinner menu that is for sure. Tonight’s recipe du jour is a delicious, veggie filled, healthy cold noodle salad that basically take having to use the oven completely out of the equation. I don’t know if you would call this fusion necessarily as I just sorta put a bunch of stuff in that I had on hand and mimicked the flavors I love most from a couple different genres of Asian cookery. Either way with a bit of prep work you too can serve this lovely salad at your next event. Gonna have gluten free diners and vegans? We gotcha covered as this salad can be both! I love Asian cultures and cuisines and this is my attempt to combine flavor profiles and ingredients I have on hand to make a great summer salad, I am in no way claiming that this is authentic….it is however super tasty!
You will need:
8 oz Maifun noodles (put in a big bowl and cover with boiling water for 2 to 3 minutes, drain, rinse with cold water, place back in bowl)
3 cups veggies of choice, I used edamame, broccoli, cauliflower, carrots, red peppers, cucumbers, green onions, and a few heirloom grape tomatoes that I bought locally. I shredded most of mine or just chopped them. You can use whatever you like, you can even buy coleslaw mix (without dressing) and use that! Add these to noodles.
I made one recipe of my “dippy sauce” from my Lumpia recipe https://lollipopsicle.net/2013/05/16/guam-inspired-lumpia-this-aint-yo-mammas-egg-roll/ , and used the rest of oil from making my fried shallots http://www.thaitable.com/thai/recipe/fried-shallots, for the dressing, if you don’t want to make the shallots just use ¼ cup salad oil. Pour over noodles and veg.
I topped my salad with some sesame seeds, fried shallots (recipe above), and some lime juice. Easy enough! Even better if you make it the day before! Try it…I think you will like it.