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).
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