"They should just declare SuperBowl Sunday a holiday. Everything you want is closed anyway." <-- This was the remark from the Whole Foods cashier when I lamented to her that every place in town that sells Asian noodles was closed.
No matter, though-- a quick stop at the grocery store, and I was ready to make them myself. I poached a recipe from one of my favorite blogs (you do know Orangette, don't you?) and got quickly to work. Ultimately giving into this craving resulted in my eating dinner at 10:00 PM, but I think it was worth the sacrifice in timeliness. I imagine I'll think so even more at lunchtime tomorrow, with the happy leftovers I have to take to work.
Asian Noodles (as inspired by Orangette's husband)
adapted from this recipe
Ingredients
Sauce:
1/2 cup chunky style natural peanut butter
1 1/2 tsp. tamari
1 pressed clove garlic
1/2 cup fresh squeezed lemon juice
1/2 tsp. sriracha sauce
1/2 tsp. sambal oelek
2 tsp. extra virgin olive oil
1 tsp. water
1/2 tsp. toasted sesame oil
salt to taste
Noodles:
1/2 lb. spaghetti noodles
3 radishes (preferably the mutli-colored variety, best if from your CSA box), very thinly sliced
2 medium carrots, very thinly sliced
1 cucumber, halved, peeled, seeded and sliced into 1/2 inch wide pieces
1 bunch baby bok choy, sliced around the hemisphere into 1/2 inch wide pieces
4 scallions, white and light green parts only, sliced thin
Method
1. Boil noodles according to package directions-- please remember to salt the water well. Cook just shy of al dente-- they should still have a bit of a toothsome bite. Drain well and rinse with cold water until cool.
2. While pasta boils, make the sauce: combine all ingredients in a large serving bowl. Whisk, whisk and whisk some more until the sauce comes together-- this will take some time, but if you keep whisking everything will combine into a smooth sauce. Taste and re-season to your liking.
3. Prepare your veggies; I used a mandolin to slice my radishes and carrots uniformly.
4. Add the pasta to the sauce-- toss with tongs until well-coated.
5. Toss the veggies with the pasta until everything is combined.
6. Devour, preferably with chopsticks.
Enjoy!
