noodled & tangled Thai salad
Oh what a tangled web we weave
when first we practice to conceive
a noodled salad of garden things
kitty-kimboed together, dressed with zing!
Once scattered with nuts it’s declared as g o o d
Pray tell – who then shall make it – for
clearly, easily, anyone could!
by Wilma Shakespoon
Today’s Wegetable Vednesday offering:
An entire vegetarian meal, loaded with raw fresh vegetable goodness, textured and colorful, brimming with citrusy, nutty & Thai chili flavors, tossed into a bed of cushiony yakisoba noodles.
This recipe can be endlessly adapted to whatever is fresh and overflowing from your garden, or whatever inspires you at the produce stand. (Maybe you’ll add slivers of sweet or snow peas, or thinly sliced cabbage or radishes. Or you might decide to even replace the cherry tomatoes with red grapes. You could also add cubes of fried tofu or cooked chicken breast if it pleases you.) The dressing you will love, just as it is.
Noodled & Tangled Thai Salad
Serves 4 as a meal
Simply cut the vegetables into sticks as thin and long as you can, or use a mandolin which will make quick & neat work of it.
- 1 package of yakisoba noodles
- 1½ cups very thinly sliced matchstick carrots (or grated into long slivers)
- 1½ cups zucchini (prepared as carrots above)
- ½ red bell pepper, cut into match-sticks
- ½ – 1 cup Jicama (grated into long pieces)
- 1 cup cherry tomatoes (cut in half if large)
- 4 tbsp (¼ cup) Peanut Lime Dressing (recipe follows)
- ½ English cucumber thinly sliced or thinly matchsticked
- chopped toasted unsalted peanuts
- lime wedges
- chopped or torn cilantro
Prepare the noodles as you like – if dry, you can either boil and simply strain, or strain and then quickly stir fry in a touch of oil (sesame or coconut are good…just go light.) OR, if you’re using pre-cooked Yakisoba noodles, quickly stir fry. Noodles can be warm or room temperature or chilled. All are equally good.
Place cooked noodles in a large, shallow serving bowl or platter.
Pile the carrot, zucchini, jicama, red bell pepper and cherry tomatoes (and/or any other vegetables) on top the noodles and drizzle with dressing. Toss.
Garnish with the cucumber, peanuts, lime, and cilantro.
You may want to drizzle with drops of sriracha sauce if you love the heat, and some might like an additional bit of tamari or soy. But most, including kids, will like it just as it is.
This dressing is delicious…
Peanut Lime Dressing
This dressing will keep for up to a week in the fridge. It is delicious on the Tangled Thai Salad, but would be equally good on any salad or even poured on top of cold noodles.
- 3 cloves garlic, minced (about 1 T.)
- 2 T. tightly packed cilantro
- 2 T. natural peanut butter
- 2 T. + 2 t. lime juice
- 1 T. + 1 t. tamari (or soy sauce)
- 1 T. rice vinegar
- 1 T. peeled and chopped ginger
- 2 t. coconut milk
- 1 ½ t. sugar
- ¾ t. sesame oil
- 1 t. sweet Thai chili sauce
- ½ cup sunflower oil (or other neutral-tasting vegetable oil)
In a blender, drop all the ingredients except the sunflower oil. Purée until well blended.
With the blender running, add sunflower oil in a thin stream until dressing is emulsified.
Refrigerated, dressing will keep for at least a week.
Thanks to my daughter Ali for the inspiration for this dish! And for her overflowing vegetable garden!
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to print a Noodled Tangled Thai Salad, click here. (There appears to be a glitch in the system at the moment, so check back if you’re interested in a printer-friendly version.)