Asian Style Noodles with Spring Vegetables and Pineapple Dressing

Summer is off to a flying start.  Lots to do. Tonight we went to my daughter's school play.  I think I had tears in the corner of my eyes the whole time.  It always moves me to see the kids having fun and getting into what they are doing.  They are all so cute in those moments; focused on their roles, having fun and doing their very best.  The play is called, "It's A Jungle Out There".  It's about the lion finding out that happiness can be found through the friendship.  Lots of jungle animals and safari people. My daughter was a bird.  A toucan more specifically. We had a lot of fun putting the costume together.  So many times I wanted to take over painting the beek.  Partly perfectionism and partly my need to create.  I didn't.  I controlled myself.  She did it all.  I think she did a great job.

And speaking of friendship I was able to connect with a friend from high school over the weekend.  I haven't seen her in about 25 years or so.  I was so excited.  So much time has passed but I was still very comfortable with her and it really felt good to make that connection.  Cheers girl, you look great!

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.

Pineapple Dressing
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.