To all of my quirky friends out there, this dish was made with Soba Noodles. My beautiful puppy, Noodles, was not boiled, tossed in oil, and served in a bowl. She is alive and well, still loving her fluffy pillows and eating carrots and peanut butter.
Noodles loves her pillows…
Moving on to the soba noodles… I’ve been really trying to find easy recipes using only the ingredients in my cabinets. Often, these meals are what I would post on here because they are simple, no brainers, but this recipe is totally post-worthy. From the time that I put the water in the pasta pot to the time I mixed the sauce in finished noodles, this meal took all of 10 minutes. Fan-flipping-tastic!
And, I discovered that soba noodles are now my all-time favorite pasta. I could eat them when they are crunchy and raw – yeah, I know, I’m weird. The closest thing that I can compare it to is an angel hair pasta as far as consistency goes. Regardless (or should I say, irregardless? JUST kidding. That word drives me nuts!), this meal is a winner. It’s fast, it’s light, and it’s inexpensive to make. Oh, and Jay gave me the HUGEST hive-five after his first bite!
Hot and Sour Noodle Salad (without my puppy)
Source: The Vegetarian Cookbook, p. 155
12 oz. thin pasta (I recommend rice vermicelli or SOBA NOODLES!)
4 Tbs. sesame oil (canola or vegetable works well if you don’t have the sesame)
3 Tbs. soy sauce
juice of 2 limes
1 tsp. sugar
4 scallions, finely sliced (use any onion if you don’t have these on hand)
1-2 tsp. hot chili sauce (any hot sauce is perfect)
2 Tbs. chopped fresh cilantro
Prepare the noodles according to the package instructions. Drain, put in a bowl and toss with half the oil.
Mix the remaining oil, soy sauce, lime juice, sugar, scallions, and chili/hot sauce together in a bowl. Stir into the noodles.
Toss in the cilantro and serve.