I made this recipe to take with us to the pool so we could swim, eat dinner, swim some more. The whole family loved it, and I especially loved the sweet and savory Asian dressing. I used the extra dressing on an extra salad or two throughout the week.
We made this recipe with seared tofu, but the original recipe, from this month's Eating Well magazine, used chicken. Feel free to make this your own recipe, by using your favorite protein and mixing up the vegetables too!
Try this, it is a great make-ahead dinner or lunch, or even a side dish for a potluck!
Make-It-Your-Own Asian Noodle and Vegetable Salad
4 ounces Chinese Egg Noodles, or other thin pasta
1/2 cup peanut or almond butter
1/3 cup rice vinegar
1 tablespoon seasoned rice wine or dry sherry
1 tablespoon reduced-sodium soy sauce
1 teaspoon Asian chile sauce
6 cups chopped salad greens
1 red or yellow bell pepper, chopped
1 small cucumber, seeds removed, chopped
1 cup broccoli, cut into small florets
1/2 cup sliced red onion
1/4 cup roughly chopped cilantro
1 pound cooked chicken, tofu, pork or shrimp
Cook the noodles according to package instructions, drain and cool. Set aside.
While the noodles cook, combine the peanut or almond butter, rice vinegar, rice wine, soy sauce and chile sauce in a lidded container. Shake well to combine. Set aside.
In a large bowl, combine the salad greens, bell pepper, cucumber, broccoli, red onion, cilantro and cooked protein. Toss well.
Add the noodles and about 3/4 sauce to the salad mixture and toss well. Taste. You may want to add the extra dressing, if desired.
Serves 4 for dinner, 6 as a side dish.
Life is sweet,