I like to eat lighter and fresher in the summer, so cold food is so appealing to me on a hot day. I recently came across a spread in:
Bon Appetit Magazine (o6/17) Healthyish about Cold Noodle Salads and how to make them, so I decided to give it a try.
They are very simple to put together and you can use your imagination as to how you want to assemble yours. The important thing is you need to have on hand certain ingredients to give them that Asian flair.
Here is a list of some of the ingredients you could choose from:
- Noodles (soba, udon rice noodles, ramen / minus the packet)
- Protein (deveined shrimp, tofu, shredded chicken, thinly sliced steak)
- Vegetables (snow or snap peas, cabbage, watercress, celery, person cucumbers, radishes, kohlrabi, pea shoots, mung bean spouts)
- Flavorings (cilantro, chives, basil, mint, fresh ginger)
- Toppers (sesame seeds, peanuts, cashews, nori crumbled)
- Garnishes (lime, sriracha, chili oil, grated fresh horseradish, sichuan peppercorns, soy sauce, miso)
Begin by choosing which ingredients you want to use in your cold noodle salad.
- Cook the noodles according to the package. Then drain them and put in a covered bowl and refrigerate.
- Cook the shrimp in boiling water until pink – then refrigerate.
- Or – lightly saute cubes of drained tofu in soy sauce and sesame oil and soy sauce until golden.
- Or – cook the chicken and refrigerate, then shred before using.
- Or – cook the steak and refrigerate. Cut into thin pieces before using.
- If using snow peas or snap peas quickly blanch them in boiling water and then chill.
- Thinly slice and chop your vegetables and herbs.
- make sure all the ingredients are chilled.
Sesame or Peanut Dressing:
In a blender add:
- 3 TB. of lemon juice or seasoned rice vinegar
- 2 TB. of soy sauce
- 1 – 2 TB of sugar or honey
- 4 TB. of tahini or peanut butter
- 1 TB. of grated fresh ginger
- * Chill
Now comes the fun part which is to assemble it all in a pleasing way in your bowls. You can make each one a little different mix of things if you like.
(If you don’t want to bother to make the dressing, just mix lime or rice vinegar with a little honey, soy sauce & fresh grated ginger for a nice light Asian flavor)
These Cold Asian Noodle Bowls are so pretty and they taste very light and refreshing in the summer!
Serve and Enjoy!