Thai Salad

Disclaimer: when I say “Thai” or “Mexican” or “whatever” I mean “in the style of” or “-ish”. To truly cook Thai cuisine that would require I study and… well… that’s just not going to happen – because I’m lazy.

I apologize for the length of time since my last post. My fiance just started a new job and our household was adjusting to not having him save me from grocery shopping. It was also easier to flake on dinner when there’s only 2 of us to feed and not 3. But enough excuses!

First off – do not fear the number of ingredients! This whole salad took me less than 10 minutes to prepare and fed us for two days! Add or subtract what you will – I just got a little produce happy during my first trip to the store in a long time! Crucial ingredients are noted with a *

  • 2 packages of stir-fry Yakisoba noodles* (save the flavor packets for another day) (these are the fresh packaged ramen noodles NOT the dried nasty ones you ate in college!! look in your produce section by the tofu)
  • red bell pepper, diced
  • 6 green onions, diced*
  • 10 radishes, sliced finely
  • 1 large carrot, grated
  • cilantro, chopped finely* (amount dictated by your love of cilantro. we love it a lot and used about 1/2 cup)
  • 1/2 head Napa cabbage, finely sliced*
  • dry roasted peanuts, chopped*
  • 1 lime*
  • 1″ piece of ginger, peeled and diced finely*
  • 1/2 cup seasoned rice vinegar*
  • 2 tsp sesame oil*
  • 1 tbsp red pepper flakes (or less if you don’t like spice as much as we do)
  • salt and pepper to taste
  • Teriyaki baked tofu

*I think the key flavors are in the dressing (seasoned rice vinegar, sesame oil, ginger, lime) and the peanuts and cilantro. The cabbage provides bulk to the noodles so it’s not so carb-heavy – so feel free to adjust quantities there. The rest of the vegetables I chose for crunch, color and their ability to sit dressed in salad for 48 hours.

Rinse ramen noodles under hot water and pull apart so there are no clumps. Drain well. Place in a large mixing bowl.

Dressing:  In a bowl combine rice wine vinegar, sesame oil, and ginger. Add to that the zest from the entire lime and the juice from 1/2 of that lime.

Wash, rinse and prepare vegetables. Add vegetables to ramen noodles. Top with dressing and red pepper flakes and toss gently.

Serve with a sprinkle of chopped peanuts and some diced baked tofu!

This big batch served two people two giant lunches and it held up well to sitting and travelling. I think these noodles hold their shape particularly well even though they are definitely not Thai.

Vegan Lazy means cooking ahead and things that don’t turn to mush after a day!

😀

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4 responses

  1. That looks yummy! But I need more info on these fresh ramen noodles (that come with flavor packets like the nasty dry ones?). Do you get at regular grocery store or Asian market?

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