food thursday: asian noodle salad

Oldie but goodie posted over here. A perfectly yummy and refreshing summer dessert.

I’m going to state something fairly obvious: I like to cook.

I know, I know, you’re shocked. Sometimes I cook things that are very quick and easy – in fact, my food blog (noted above) typically posts very simple recipes. Other times I like to break out some pots & ingredients and really cook. So today I’ve got an easy summer recipe over on the food blog and for my Food Thursday feature here, I’ve got something that involves a bit more effort. Don’t worry it’s not hard – it just requires some advance planning. The results are totally worth it. I made this as my dinner contribution for beach week and it was a hit. (I should have taken pictures too because it looks so summery with all it’s colorful veggies!)

Asian Noodle Salad
1. Marinate 3 chicken breasts in a ginger based marinade of your choosing. Then grill it & chop into bite-sized pieces. This is optional because you could easily make this meatless. I think the marinade makes a big difference though so if you do decide to add chicken, it’s worth the marinade and grill time.

2. Mix the dressing and set aside:
1/4 cup Thai sweet chili sauce
2 TB canola oil
1 1/2 TB rice wine vinegar
1 1/2 TB lemon juice
2 tsp soy sauce
1/2 tsp grated ginger
optional add’l ingredient for some real heat: 1/4 cup Thai spicy chili sauce

3. Now it’s time for some noodles & veggies:
1 box whole wheat, thin spaghetti
1 bag of broccoli slaw
1 green pepper, cut into matchsticks
1 yellow squash, cut into matchsticks
1/2 lb fresh green beans
3-4 green onions, cut into matchsticks
1 small can sliced water chestnuts, drained

– Cook noodles according to directions. Drain & while they are cooling – saute your veggies lightly, just enough to take the hard crunch out of the green beans (3-5 minutes) then toss with noodles in a large bowl.
– Add chicken and dressing, toss until well-coated.
– Top with a handful of dry-roasted peanuts and serve.

Complete ingredient list for your shopping pleasure:
1-2 lbs chicken breasts
Ginger marinade
1/4 cup Thai sweet chili sauce
2 TB canola oil
1 1/2 TB rice wine vinegar
1 1/2 TB lemon juice
2 tsp soy sauce
1/2 tsp grated ginger
optional add’l ingredient for some real heat: 1/4 cup Thai spicy chili sauce
1 box whole wheat, thin spaghetti
1 bag of broccoli slaw
1 green pepper, cut into matchsticks
1 yellow squash, cut into matchsticks
1/2 lb fresh green beans
3-4 green onions, cut into matchsticks
1 small can sliced water chestnuts, drained
dry-roasted peanuts

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