What’s Cooking! July 6th
Hello! Currently I am sitting at a coffee shop at Greenlake – looking at the beautiful weather and happy people. Cooking in a hot kitchen does not sound so delightful – so I have chosen a great Summer salad
I got this recipe out of Bon Apetite magazine – it’s got everything I love ; Bursts of color, Asian flavor , heartiness without heaviness.
This dish will satisfy your belly and make it presentable for summer viewing as well! i’m gonna double it and use it for lunches next week!
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Cold Sesame Noodles with Summer Vegetables
We like vegetarian mains in summer; for a heartier dish, add shredded rotisserie chicken or sliced grilled steak.
- 1/3cupunseasoned rice vinegar
- 1/3cupvegetable oil
- 1tablespoonSriracha (hot chili sauce)
- 1tablespoontoasted sesame oil
- 8cupsmatchstick-size pieces mixed summer vegetables (such as carrots, radishes, cucumbers, and bell peppers; about 1 1/4 pounds)
- Kosher salt, freshly ground pepper
- 8ouncesbuckwheat soba (Japanese-style noodles) or vermicelli noodles
- 1cup(loosely packed) cilantro leaves with tender stems
- 3scallions, thinly sliced
- 1tablespoonblack or white sesame seeds
Whisk first four ingredients in a large bowl. Add vegetables; toss to coat. Season with salt and pepper.
Cook noodles in a large pot of boiling salted water, stirring occasionally, until al dente; drain. Run noodles under cold water to cool them; drain well and add to bowl with vegetables. Add cilantro and scallions; season to taste with salt and pepper. Sprinkle sesame seeds over and serve.
nutritional information4–6 serving contains: Calories (kcal) 380 Fat (g) 20 Saturated Fat (g) 2.5 Cholesterol (mg) 0 Carbohydrates (g) 125 Dietary Fiber (g) 7 Total Sugars (g) 9 Protein (g) 7 Sodium (mg) 125