Monday, March 11, 2013

Thai Inspired Noodle Salad

Hello Spring Break...I finally have time to try out some new recipes. I saw this recipe on the Cooking Channel and put my own twist on it today. It was "crazy good" and took a lot of will power not to eat a second serving!! This was my first time to use daikon radishes; I should have sliced them a little thinner. Between teaching all day and raising teenagers at home, I have a tendency to be in a hurry and "rough chop". You could use any type noodles and combination of veggies; I chose to use Soba (buckwheat) noodles because of their flavor and health benefits.  

Ingredients:
8 oz Soba Noodles (buckwheat pasta)

Dressing:
1/4 cup creamy peanut butter (We use fresh peanut butter from Basic Foods)
1 1/2 tablespoons low sodium soy sauce 
2 tablespoons rice vinegar
1 tablespoon safflower, grapeseed, or sunflower oil
1 tablespoon grated fresh ginger
1 tsp. honey (original recipe uses 1 tablespoon, but I didn't want my dressing that sweet)
1 tablespoon Sriracha sauce (I LOVE Sriracha and added an extra squirt.)
1 teaspoon sesame oil
2 cloves of minced fresh garlic (original recipe doesn't call for garlic)
juice of 1 lime

Salad:
1/2 cup loosely-packed chopped fresh cilantro
3 chopped fresh basil leaves
4 chopped baby bella mushrooms (or white mushrooms)
1/2 -1 daikon radish,  julienned (Use regular radish if you can't get daikon.)
4 green onions, sliced thin
1/2 head cabbage, thinly sliced (I used purple cabbage for color but any cabbage will work.)
1 red bell pepper, diced

Directions:
1) Cook the pasta until al dente (4-5 minutes if using Soba noodles.) Drain, rinse in cold water, and set aside.
2) Dressing: Place the peanut butter in a bowl and microwave a few seconds to soften. Whisk in the other dressing ingredients. 
3) Salad: Place  pasta in a large bowl and add the herbs and vegetables. Toss with the dressing.

This is my kind of meal!!! I really enjoyed the medley of flavors in this salad. The next time I make it (and there will definitely be a next time), I'll probably add shelled edamame for protein.