Skip to main content

Dragon Noodle Salad

This is one of our summer favorites. It's derived from a recipe by Isa Moskowitz, I think from the book "Isa Does It." She's a vegan, and so we've made this carniverous, removed some hippy stuff (agave nectar, really?),  changed some ingredients (originally calls for radishes, which I guess is a way to use radishes.) and doubled the amount of sauce

As long as you're grilling the chicken, I strongly recommend you also grill some baby bok choy because it is delicious and would go well on the side.

Ingredients

Salad

2 grilled chicken breasts (just keep this simple, the sauce is strong), chopped into small thin slices
1 14oz package of rice noodles, I prefer the ones that are one width up from the thinner pad thai noodles, cooked, clipped with scissors
2-3 carrots, sliced into thin carrot sticks
3 persian cucumbers, cut into thin sticks
1 bag/container of salad green mix

Dressing

1 c. smooth peanut butter
3 cloves garlic
2/3 c. water
1/3 c. soy sauce/tamari (or a little more)
1 tbsp white sugar
1 tbsp brown sugar
1-2 tbsp sriracha to taste (it gets less spicy over time too)
salt to taste (it actually needs it)

Garnishes (optional)

Sesame seeds
2 tbsp chopped cilantro (I think this adds a good dimension)

Preparation

Combine dressing ingredients in food processor, blast until smooth. Rinse the rice noodles in water immediately before mixing until they are no longer sticking together. Combine all ingredients in a large bowl.

Comments

Popular posts from this blog

Thick-cut Pork Chops

These intimidating chops were actually pretty easy to cook. They're called an "Iowa Chop", and they're just a thick-cut, bone-in, center-cut chop. I've discovered that the secret to juicy pork chops is to start with a cold pan and obsessively checking the temperature . I find they're best just under 160 degrees. Pork Chops 2 1-lb. Iowa Chops 2-3 Tbsp. salt 2 Tbsp. white pepper 2 Tbsp. dried sage 2 Tbsp. Smoked (or regular) paprika 3 Tbsp. oil Sauce (optional): 1/2 c. chicken broth 1/2 c. white wine (I used Pinot Grigio) 2 Tbsp. corn starch 1 tsp. white pepper 2 tsp. Dijon mustard 1/4 c. cold water Preheat the oven to 350. Pat the chops dry with some paper towel. Sprinkle them liberally with the salt and spices and allow them to warm up to room temperature while you start the quinoa and chop the cauliflower. Place the oil in your pan, but do not pre-heat the pan. Add the chops to the pan and place them on the stove. Heat the pan up to medium, turning the chop

Miele Steam Oven Pulled Pork

I've been debating whether I should post some of these more niche recipes--now that we have a steam oven and a high powered stove, I am making recipes that not everyone can reproduce with other equipment. I've decided to post some of them 1) for my own records, and 2) because there are very few recipes available online for these devices (especially the steam oven). Perhaps these recipes will be of use to others. I don't have a photo for this one because I decided to post the recipe after the fact. 3-5 lb pork shoulder roast (~3 lb without bone, ~5 lb with) 1 large white onion, 1/4" slices 1 Tbsp. butter 1 chicken boullion cube 1 c. water 2 tsp. dried thyme 1 tsp. dried sage 1 tsp. whole coriander 1 Tbsp. coarse ground salt 1 Tbsp. brown sugar 1 tsp. dry mustard 1 tsp. white pepper 1/2 tsp. cinnamon 1/4 tsp. cayenne 1/4 tsp. allspice 1/4 tsp. celery seed Saute the onions in the butter in a saute pan over medium for 10 min until the onions are somewha

Baking Powder Dumplings

This is Mom's standard dumpling recipe, excellent with chicken soup. Drop them in, put the lid on, and enjoy. Ingredients: 2 cups flour 4 teaspoons baking powder 1/2 teaspoon salt 1 scant cup milk or water Preparation: Mix the dry ingredients, stir in the milk or water gradually to make a soft dough. Drop by spoonful into boiling salted water or simmering stew. Cover tightly, cook 10-15 minutes before lifting cover. Test for doneness, drain. Serve at once. Well, once they cool off so you don't burn your tongue. PS - This is post 199! Hope someone does something special for #200!