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Foodie Friday: Asian Noodle Salad

The great lunch experiment is going very well! This is now the second week in a row that I’ve made my lunches ahead of time, and I’ve only eaten out for lunch twice. Once was an unexpected half day at work, and once was to meet up with friends, so I don’t feel too bad.

After Josh saw how the first week went, he asked me to make double the amount of food for this week, so that he could take a lunch too. I did, and luckily he loved it (orzo, black beans, chickpeas, corn, and a cumin citrus vinaigrette. Yum). We realized that between the two of us, we’d save between $80-$100/week if we brought our lunch every day. Sheesh. Obviously, this needs to happen.

This next recipe is one of our favorites, and the perfect thing for lunches. What I’ll do is pack up individual salads, then give each of us a big jar of dressing to leave at work for the week so we can just add it each day before we eat. Nobody wants a soggy salad.

I’m just copying the recipe in its entirety here, but we definitely tweak this one depending on what we feel like/what’s on sale. I can’t wait til our garden (details soon!) is able to provide some of these ingredients, which will cut way down on cost. I also love to cook a little chicken in soy sauce and sesame oil, dice it up, and mix it in as well. I might also double the pasta to help this go further. Prep work for this does take a while, since it’s a LOT of chopping, but I’ll just crank up some music and get it knocked out on Sunday afternoon.

PW’s Asian Noodle Salad

  • SALAD INGREDIENTS:
  • 1 package Linguine Noodles, Cooked, Rinsed, And Cooled
  • 1/2 head Sliced Napa Cabbage, Or More To Taste
  • 1/2 head Sliced Purple Cabbage, Or More To Taste
  • 1/2 bag Baby Spinach, Or More To Taste
  • 1 whole Red Bell Pepper, Sliced Thin
  • 1 whole Yellow Bell Pepper, Sliced Thin
  • 1 whole Orange Bell Pepper, Thinly Sliced
  • 1 bag Bean Sprouts (also Called Mung Bean Sprouts)
  • Chopped Cilantro, Up To 1 Bunch, To Taste
  • 3 whole Scallions, Sliced
  • 3 whole Cucumbers Peeled And Sliced
  • 1 can (about 10 Oz.) Whole Cashews, Lightly Toasted In Skillet
  • _____
  • FOR THE DRESSING:
  • 1 whole Lime, Juiced
  • 8 Tablespoons Olive Oil
  • 8 Tablespoons Soy Sauce
  • 2 Tablespoons (up To 3 Tablespoons) Sesame Oil
  • 1/3 cup Brown Sugar
  • 3 Tablespoons Fresh Ginger Chopped
  • 2 cloves Garlic Chopped
  • 2 whole Hot Peppers Or Jalapenos, Chopped
  • Chopped Cilantro

Preparation Instructions

Mix salad ingredients together. Whisk dressing ingredients together and pour over salad. Mix with tongs or hands and serve on a platter.

Note: dressing keeps for up to three days before serving, without cilantro.

 

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One response »

  1. Pingback: Garden Grows: Chapter 1 « lollingabout

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