by healthierkitchen
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16 - 18 ounces
udon noodles (some brands have different amounts in the package). You can also use soba noodles or spaghetti
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3
carrots, shredded or julienned (I use a julienne peeler)
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2 cups
Chinese celery, rough chopped stems and leaves
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1/4 cup
peanut oil
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1 teaspoon
crushed red pepper flakes
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3 tablespoons
toasted sesame oil
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5 tablespoons
honey
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5 tablespoons
lower sodium soy sauce
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1 tablespoon
sesame seeds
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1/4 cup
cilantro, chopped
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1/2 cup
scallions or green onion, thinly sliced
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1/2 cup
unsalted peanuts, chopped
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1/2 cup
Thai basil, larger leaves roughly torn
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Cook noodles according to directions, leaving them al dente.
Ask the hotline about this step!In a saucepan, lightly cook oils and red pepper over medium heat for a few minutes, taking care not to let it boil. Stir.
Ask the hotline about this step!Add the honey and soy sauce to the pot and stir well.
Ask the hotline about this step!Place 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 the hotline about this step!Refrigerate 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 the hotline about this step!Made 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)
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!