Japanese Noodle Salad
Japanese Noodle Salad is my go to for a big potluck or picnic. It tastes great after a stint in the fridge, is so versatile you can use any kind of noodle, soba, egg, udon or pasta and a huge variety of julienned veggies. Toss in some Sticky Chicken Thighs or cooked Tofu for a main meal. It is fun to take along to a play or concert in the park with rice crackers, Japanese Eggplant Dip (roast an eggplant, peel it and whirl in a food processor with Rice Wine, Garlic, Sesame Oil, a splash of Soy Sauce, Salt and Pepper) Sushi and ice cold Sake or a fruity white wine like Sauvignon Blanc or Viognier.
Japanese Noodle Salad
Prep
Cook
Total
Yield 4 servings
Ingredients
- 1 pound Cooked Udon, Soba or Egg Noodles (rinsed well with cold water and drained)
- 3 cups Julienned Vegetables: Carrots, Peppers, Green Onions, Snow Peas
- 1 cup Shitake Mushrooms, sliced
- big handful of Cilantro, chopped rough
- Sesame Seeds
- DRESSING
- 1/4 cup Sweet Chili Sauce or Honey and a sprinkle of Dried Chilis
- 1 clove Garlic, minced
- 1/3 cup Soy or Tamari Sauce
- 4 tablespoons Balsamic Vinegar
- 2 tablespoons Brown Rice Vinegar
- 1 tablespoon Mirin or Sake
- 1 tablespoon Toasted Sesame Oil
- 1/4 cup neutral Olive Oil
Instructions
- Heat a frying pan with just a splash of Sesame Oil
- Stir fry the Mushrooms for just a few minutes until softened
- Toss in the remaining veggies and stir fry 1 minute only
- Remove immediately and spread out in large shallow bowl to cool
- Mix all the dressing ingredients and shake well
- Gently mix the Dressing with the Noodles and Vegetables
- Top with Cilantro and Sesame Seeds
Japanese Noodle Salad with Sticky Chicken Thighs
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