It’s searing hot and it has been that way for a while. The kids are perpetually cranky, the dog doesn’t know what to do with himself and even my tropical self can take this weather anymore.
Cold noodles are just perfect for lunch or dinner when the last thing you want to do is stand over a hot stove. They’re easy to cook, delicious eaten straight out of the fridge and the perfect leftover to pack in the kid’s lunchboxes.
For these recipe I used the veggies I had available (spinach, celery, tomatoes and green onions) but anything goes. The noodles were regular Barilla angel hair but it can be done with any type of noodles oriental or not.
Start by chopping the veggies and mixing it in a large bowl.
Prepare the dressing while the noodles are cooking.
Rinse the cooked noodles with water until cold. Mix noodles, veggies and dressing. Refrigerate for at least one hour allowing the noodles suck in all the flavors. Eat it straight out of the fridge. Repeat!
- For the noodles:
- 4 cups chopped fresh raw vegetables: spinach, celery,snow peas, bell peppers, scallions
- 16 ounces Chinese egg noodles or long pasta like linguine or angel hair
- For the dressing:
- 1 small garlic clove (minced or crushed)
- 2 tablespoons dark sesame oil
- 2 tablespoons agave syrup (or 1 tbsp sugar)
- 3 tablespoons soy sauce
- 2 tablespoons of water
- 1 teaspoon minced fresh ginger
- 1 tablespoon rice vinegar
- Sriracha or Tabasco sauce to taste (optional)
- Bring a large pot of water to a boil and salt it. Prepare the vegetables: wash, trim, peel as necessary and cut into sizes and shapes of your choice. Mix in a large bowl.
- Cook the noodles in the boiling water until tender but not mushy. When they’re done, drain and rinse with cold water. Reserve.
- Whisk together the dressing ingredients.
- Toss the cold noodles and veggies; top with sauce and stir to coat.
- Refrigerate for one hour before serving.