Thursday, 11 July 2013

Spicy Noodle Salad Recipe (and my first blog post!)

So I started this blog a while back with the fantasy of posting wonderfully crafty tutorials and wise observations. That so hasn't happened (yet). What you will find here instead is a page that will be a constant work in progress; kind of messy, not always pretty, and definitely not perfect. Kind of like my life, and I would imagine just life in general. Hey, does that count as a wise observation?

The reason for this post is a recipe. Maybe next the time I make it I will get all fancy like and take photos, but for now I'm posting for a friend who just requested it and for all the friend's who have asked for it before, but I've been too lazy to type it out. I did not create this recipe, Tim's (my hubs) mom kindly gave it to me a few years ago. I have no idea where it originally came from.

Here ya go:

Spicy Noodle Salad

1/3 cup soy sauce (I use low sodium since I have to watch my sodium intake....waaaah- isn't salt a food group?)
2 tbsp. chili sauce
2 tbsp. sesame oil
4 minced garlic cloves
1/4 cup white wine vinegar
2 tbsp. sugar
1" chunk of fresh ginger, grated
2 tsp chili flakes
1/4 cup veggie oil
freshly ground black pepper, to taste

Spaghettini or vermicelli noodles, cooked and cooled. Grated carrots, about 1 big one, or whatever looks good to you. Two green onions, thinly sliced.

In a medium bowl, whisk soy sauce with the following dressing ingredients except for the veggie oil. Mix well then gradually whisk in the veggie oil. Chill until ready to use. Whisk again just before using. Makes about 1.5 cups.

I also like to add snap peas, edamame, sliced peppers, or whatever! It would probably be really good with diced chicken, but I can't vouch for that.

Oh, and I should add that Tim finds it too spicy if I follow the recipe as is. If I'm being thoughtful I half the amount of chili sauce and chili flakes. I probably don't do that as often as I should. ;)