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Expand16 - 18 ounces udon noodles (some brands have different amounts in the package). You can also use soba noodles or spaghetti Ask a question about this ingredient
3 carrots, shredded or julienned (I use a julienne peeler) Ask a question about this ingredient
2 cups Chinese celery, rough chopped stems and leaves Ask a question about this ingredient
1/4 cup peanut oil Ask a question about this ingredient
1 teaspoon crushed red pepper flakes Ask a question about this ingredient
3 tablespoons toasted sesame oil Ask a question about this ingredient
5 tablespoons honey Ask a question about this ingredient
5 tablespoons lower sodium soy sauce Ask a question about this ingredient
1 tablespoon sesame seeds Ask a question about this ingredient
1/4 cup cilantro, chopped Ask a question about this ingredient
1/2 cup scallions or green onion, thinly sliced Ask a question about this ingredient
1/2 cup unsalted peanuts, chopped Ask a question about this ingredient
1/2 cup Thai basil, larger leaves roughly torn Ask a question about this ingredient
Cook noodles according to directions, leaving them al dente.
Ask a question about this stepIn a saucepan, lightly cook oils and red pepper over medium heat for a few minutes, taking care not to let it boil. Stir.
Ask a question about this stepAdd the honey and soy sauce to the pot and stir well.
Ask a question about this stepPlace the carrots and celery into a large bowl, and put the hot noodles right on top. Add the sauce over top and mix well.
Ask a question about this stepRefrigerate for several hours or overnight. Let noodles come to room temperature for a half an hour or so and then add the last 5 ingredients just before serving. Toss well.
Ask a question about this stepMade this last night with a few substitutions (no Chinese celery unfortunately but I added edamame and red bell pepper) and served with roasted salmon. Totally delicious! Thanks for a great recipe.
Thanks for letting me know, Midge. Adding edamame is a great idea! Nice and colorful, with the red pepper as well. I like to serve it as a side with salmon, too. And the leftovers are great to have around for lunches!
Thanks, AntoniaJames, for the lovely write up. I was away last week and came home to find your generous review and a completely dessicated Thai basil plant. Thank goodness it came back to life after watering, as I love that stuff. And, I love a one dish dinner - I'll have to try this with chicken!
I bought soba noodles in bulk - thinking I may need them - and haven't used them for anything yet. Now I know what I will be making. Thanks!
I'm actually in the midst of an unofficial pantry purge - must use up all the impulse items I've bought all year. I'm going to search fregola sarda right now.
Hope you like this! If you've still got more soba, try cheese1227's soba with smoked salmon which is delicious too!
THanks for the plug!
I needed to do a pantry purge last year before moving and was thinking at the time that there has just got to be a tool (better than Google, that is) in which you could plug in only the ingredients you had on hand and get recipes with only those ingredients. I found plenty of recipes that contained the things I was trying ot get rid of, but most required that I go out and buy more stuff to compelte the recipe, which kind of defeated the whole process.
Might be a new business venture??
I can attest to the merit of this noodle salad. I ate left overs on Sunday and Monday!
thanks cheese1227!!
Oops - sorry - I just fixed the headnote to read "DC area Food 52 Canorama." A group of us headed up to Pennsylvania hosted by cheese 1227, and led by Mrs. Wheelbarrow, canned sour cherries and apricots. It was great fun!
Thanks! It would be good with tofu, which was one of the banh mi sandwich options at the Canorama. It"s also good with a little salmon.
Oh, yes, salmon!! I always cook a bit more than we need, to have some leftover for lunch. That would be wonderful with this. Or mahi mahi, cooked in a touch of garlic and ginger scented oil . . . . . . . . . . ;o)
Mmm, yum. Definitely going to try this with soba, and diced, lightly sauteed tofu. Perfect summer food!! Thanks for posting this. ;o)
Brette is the Editorial Assistant of Food52.
I added the juice from one sweet orange to the pan with the soy, a little less honey and dark sesame oil and instead of carrot (I didn't have any) we added young cocunut meat chopped up. We also had to use regular celery instead of chinese. Creamy and delicious! Thanks for the inspiration!