Wednesday, March 18, 2009

Fairly disappointing noodle salad

peanutnoodlesalad

I mentioned trying to make an Asian fingerfood night a few days ago. Well, this peanut noodle salad was certainly part of the plan but.. it really didn't work out. The dressing was great. The salad itself would have been great, but unfortunately the noodles were still warm when they were mixed with the dressing which caused them to soak up way too much. And instead of having glossy noodles covered in tasty dressing, I ended up with a salad that was dry and somewhat mealy. Needless to say, I won't be sharing the recipe.

However, if *you* have a favorite recipe for peanut noodle salad - please do share! I still have a craving for it.

9 comments:

Debbie said...

I use the dressing from Mark Bitman's How to Cook Everything (peanut butter not tahini) but I add a ton of ingredients to his recipe to make it a meal salad not a side dish. Some fave combos are cucumber, chicken, cilantro, green onion; chicken, frozen baby peas, frozen baby corn (just let thaw on counter a bit), green onion; or in summer when veggies are fresh and abundant I love it with snow peas or sugar snaps plus different colored bell peppers and green onion.

Can you tell I like green onion?

Debbie said...

I make a large amount so I can have lunch to bring to work. I just put a small amount of the dressing on it the first time I serve it, and have some on the table if anybody wants more.

Then I add a little bit of dressing each time I eat a serving of the leftovers. (to my serving, not to the whole container)

mina said...

well, it LOOKS delicious. P:

kendall said...

did you use dry or fresh noodles? i know an amazingly simple recipe using the dry noodles

Anne said...

Kendall - dry! So do bring on the recipe! :)

Greg said...

Yes, you're right. The warm noodles were the problem. Rinse them very well under cold water. It does look good - your dish!

Funny though - I just made a Thai peanut noodle salad last night using Korean cellophane noodles. They turned out really good. I blogged about it.

kendall said...

hi anne
this noodle salad
benefits from some tweaking according to personal taste so feel free to add, subtract and substitute.... i like to add things like julienned carrot and/or celery as well as coriander and chilli for a slightly more authentic flavour. you can also add cooked and shredded bbq (rotistired) chicken, duck or pork for a more substantial version

1. Oriental Fried Noodle Salad

1/2 chinese cabbage shredded finely
6 spring (green) onions finely chopped
100 slivered almonds, pine nuts or peanuts lightly toasted
100g packet of Changs Original Fried noodles

dressing:

1/4 cup white vinegar
1/4 cup caster sugar
1tbsp soy sauce
2 tsp sesame oil
1/2 cup light olive oil

mix all dressing ingredients together in a bowl, stir until sugar disolves. combine cabbage, spring onions and nuts in a salad bowl. add dressing and mix well.

just before serving add noodles (no need to cook) and mix well.

kendall said...

this is a completely different thai style noodle salad to the first - more authentic and pretty delicious sprinkled with toasted peanuts

200g rice vermicelli
3-4 tbsp lime juice
1 tbsp fish sauce
2-3 cloves garlic crushed
1 tbsp caster sugar
1/3 cup each shredded mint and basil
4 spring onions cut on the diagonal
1 stalk of celery finely sliced
1/2 tsp chilli powder or chilli flakes

put the noodles in a bowl and cover with boiling water. leave for about 5 minutes then drain well.

meanwhile, in a serving bowl, combine the remaining ingredients, stirring well to combine

add the noodles and toss well

hope you like the sound of these - i've never posted a recipe before (let alone 2!)i think i've got a bit of stage fright!!! enjoy

Anne said...

Kendall, thank you so much! :) I don't know if I can find the first kind of noodles, but definitely the second :) And they both soujnd delicious!