RECIPE: Cold Asian noodle salad.
Apparently, Portland has free Shakespeare in the park. And has for over 40 years. I just discovered this. And recruited people to join me for the weekend show of “Twelfth Night.”
Which, naturally, means I need to bring food. And drinks. The summer sangria: check. A fresh baquette and cheese: check. And a cold Asian noodle salad inspired by Tea and Cookies blog: check.
Confession. I love Shakespeare. My anthology book is well loved. Notes in the margins and everything. And Twelfth Night? Is one of my favorites. So this play? + relaxing in the park? + some fresh food? A pretty amazing afternoon, as it turns out.
RECIPE RATING: 4 of 5 mason jars of sangria. It’s really a build your own salad, in the recipe. So it can vary greatly according to taste and what veggies you have on hand. Naturally, I opted out of the fish sauce. Went with a heavier lime/vinegar/soy sauce flavor. Cool. Fresh. Welcome.
|Cold Asian noodle salad|
- ½ C freshly squeezed lime juice
- ½ C rice vinegar
- 1/4 C soy cause
- 3 cloves garlic
- 2 tbs sugar
- 3/4 C water
- Package of soba noodles
- 3 ears of fresh corn, kernels sliced off
- 1 green onion, diced (could use a red onion, too)
- 2 cucumbers, chopped (I used a regular one and a yellow lemon cucumber)
- 3 carrots, shredded
- Cherry tomatoes (that are easy to pick out!)
- 1/2 C cilantro, chopped
- basil leaves to taste, chopped
- Cook the noodles according to directions on the packet and rinse them, tossing with ice cubes to chill. Set aside in the fridge.
- Prepare the sauce ingredients and adjust accordingly. Salt and pepper, too? More lime? Make it your own!
- Toss cold noodles with veggies. Add dressing.
- And chill before serving. Flavors will become more intense the longer it’s allowed to chill.