Friday, June 11, 2010
I served this cold noodle dish for dinner. It was refreshing and light. Really a great meal for a hot summer night.
Asian Style Noodles with Spring Vegetables
greatly adapted from this recipe at Bon Apetit
16 ounces sugar snap peas, strings removed
1 8- to 9-ounce package Korean style noodles
2 grilled chicken breast halves, cut into thin strips
6 green onions, thinly sliced
1 cup pineapple dressing(recipe below)
1 cup roasted red peppers, chopped
Cook noodles. While noodles are cooking, steam or boil the sugar snap peas. Immerse in cold water. Once cooled remove strings. Place all the ingredients in a bowl. Flavors have time to develop if left overnight. Before serving add a little more dressing to the mix to freshen it up.
adapted from this recipe
3/4 cup canola oil
1/2 cup pineapple preserves*
1 tablepoon finely grated ginger
5 tablespoons unseasoned rice vinegar
2 large garlic cloves, peeled
1 1/2 tablespoons soy sauce
1 1/2 tablespoons sesame oil
1 teaspoon Dijon mustard
1 teaspoon dried crushed red pepper
Whisk together pineapple preserves, ginger, rice vinegar, soy sauce, sesame oil, dijon and red pepper together. While whisking slowly drizzle in the canola oil.
*Remember those pineapple preserves? I put them to good use in this salad. Why? because my coveted mango chutney that the recipe calls for went bad. Shame on me (bowing head). At the risk of sounding boastful, it was a great substitute.