Tonight was quick-Asian at our house: a standby throughout the semester, but particularly fitted to finals week, as studies make everything else have to squeak its way in edge-wise.
Here is the Asian noodle "salad" I whipped up this evening, based off of a knowledge that I had only very un-Asian, angel hair pasta (decidedly Italian) and it needed to be worked in a different direction. Our community garden provided the inspiration for what happened next.
1lb cooked angel hair
2-3 tbls cilantro
1/4 cup chives
4 borage leaves (borage, for those who aren't familiar, is a cucumber flavored leaf...slightly "fuzzy" in texture, but delicious, and not a texture problem when minced)
3 tbls sherry vinegar (can substitute rice/rice wine vinegar or white wine vinegar)
4 tbls toasted seasame oil (or to taste, as this can be strong)
1 tsp salt
1-2 tsps sugar
Mince all herbs. Once noodles have cooked, you have the option of running under cold water to make it a cool salad, or (as we did tonight) prepare it with still-hot noodles. Put noodles into a bowl, pour all of the ingredients over and mix well. It was lovely and refreshing, and I hope to have it tomorrow (cold) for lunch. It served as a beautiful alternative to rice under our veggies and tofu...light, quick, brain food (plus, Chip can eat the leftovers when he inevitably develops an appetite over his studies later tonight).
May 13, 2009
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