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Asian-Style Summer Noodles
those unbearable heat waves that would hit Boston each summer
when I was growing up, my mom would make these cold noodles for
us. In her version, she'd set out little plates of cooked
chicken, julienned carrots, cucumbers, or other fresh veggies,
along with a bowl of sauce, then allow each of us to assemble
our own plates. I've skipped the chicken, but the rest of the
dish remains the same.
2 tbsp soy sauce
1 tbsp honey
2 stalks scallion, green portions only, chopped finely
2 tsp sesame oil
1/2 pound noodles (any long
noodle works fine)
1/2 large cucumber
1. Set a big pot of water to boil.
pasta to water and cook according to the directions on the box. Cook until al
dente. Drain and rinse under cold water, until the noodles are
the pasta is cooking, combine the sauce ingredients in a small bowl and
stir well. If you prefer a sweeter sauce, add more honey; if you like a
saltier sauce, add more soy sauce.
(cut into very thin matchstick-like pieces, approx. 2" long) the
carrot and cucumber. (Hint: you'll first want to cut the cucumber in
half length-wise, then scoop out the seeds). Set on a small plate.
5. Divide the pasta onto two large
plates or bowls. Serve with the bowl of sauce and the plate of veggies;
each person can then add whatever amounts of sauce and veggies they
check out these related
stir-fried vegetarian udon
. laze . home.