Chill out and try this cold noodle recipe for dinner
You know how when it’s hot outside standing in front of the stove is one of the last places you want to be? Ice cream and margaritas haven’t seemed to cut it for dinner so far (I’ve tried!) so here’s a chilled noodle recipe that’s perfect for these last days of summer.
This Cold Noodle Recipe not only proves to be a refreshing and filling meal, you will probably also have enough left over for an easy lunch the next day – no reheating necessary. Minimal stove time is required as it involves basically the quickest cooking noodles and the quickest cooking protein around!
These flavors will be familiar for anyone who enjoys Asian cuisine. Cold noodles are fairly common, and this is my favorite version of them. Frequently you see a peanutty take on these flavors, but I prefer it without. This version lends itself really well to additions – edamame, baby spinach, asparagus, avocado, etc.
Cold Shrimp Noodles
• 2 bundles udon or soba noodles (approx 3.1 oz each)
• 1 slender carrot
• 1 inch fresh ginger root
• 2 cloves of garlic
• 1 Serrano pepper
• 1/2 tbsp olive oil
• 8 large raw shrimp
• pinch of salt
• 2 tbsp sesame oil
• 1 tbsp rice wine vinegar
• 1 tbsp soy sauce
• 1 1/2 tbsp honey
• 1 tbsp plus 1 tsp sriracha
• 4 stalks of green onion
• sesame seeds for garnish
Note: Soba and udon noodles are easily found at Asian markets, but if you do not have one nearby, the Hakubaku brand is readily available at most major supermarkets or online.
1. Bring a medium pot of water to a boil. Cook the noodles according to the instructions on the package (typically four minutes at a boil, then drain and rinse under cold water). Set aside.
2. Peel the carrot and use the small side of a grater to shred the carrot and ginger into a bowl. Set aside.
3. Pour the olive oil into a small skillet. Finely chop the garlic and Serrano and cook on medium heat in the skillet until the garlic turns golden. Scrape the garlic and pepper bits into the bowl with the carrot and ginger.
4. Without wiping down the garlic and pepper oil from the skillet, cook the shrimp on medium high for approximately one minute. Lightly salt, then flip and cook the other side. The shrimp should look completely white with no translucent section in the middle. Take out of the skillet immediately so they do not continue to cook.
5. In a separate bowl, whisk together the sesame oil, rice wine vinegar, soy sauce, honey and sriracha. Pour over the noodles and stir to mix thoroughly.
6. Chop the green onion into thin rings and add them, along with the carrot, ginger, garlic and Serrano to the noodles and mix well.
7. Divide the noodles into bowls for serving. Top with the shrimp, then sprinkle sesame seeds for garnish.
Tips: If you don’t eat shrimp, chicken works well, or you can skip the meat all together and add more vegetables. Feel free to bump up the heat by adding extra sriracha or chile flakes if you like. You will notice that the flavor is even better after it has gotten a chance to sit for a few hours or overnight.
Readers – What are your favorite cool dishes to eat during the summer heat?
photos: Heather for we heart this
Heather is a midwesterner living in Los Angeles and enjoys concocting weird flavor combinations and exploring delicious ethnic foods. She blogs at foodforfunandpleasure and knows her way around the spice cabinet like nobody’s business.