Cold noodle salad recipe for hot summer days


Cold noodle salad recipe for hot summer days
In the summer dog day, the last thing many of us want to do is stay in the kitchen for a long time. Fortunately, resident chef Kathy Gunst came up with the idea of ​​summer noodle dishes that don’t require much cooking and share recipes with Here&Now’s Jeremy Hobson.

Vietnamese style rice noodle salad with vegetables, herbs and peanuts (bun)
I can eat salad/noodles several times a week. It is full of color, texture and fresh taste.
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If you make a sauce one day in advance and have all the ingredients ready, you can pull them together immediately. This is the perfect no-cooking summer food. Serve warm baguettes and call it dinner.

Serving 4 dishes as a main course, 6 dishes as a side dish or first course.


1/3 cup Asian fish sauce
2 1/2 tablespoons of light brown sugar
2 1/2 tablespoons rice wine vinegar
3 tablespoons fresh lemon juice
1 large clove chopped garlic
2 tablespoons chopped fresh peeled ginger
1 tablespoon chopped fresh jalapeno sauce, with or without seeds, depending on how spicy you like it
3 tablespoons chopped fresh onion
1 tablespoon parsley, chopped
Salad ingredients

8 ounces of dry rice noodles, cut in half by hand
1 small red pepper, sliced
1 small yellow or green pepper, sliced ​​into thin slices
1 cup chopped carrot
1 cup of fresh snow peas, sliced
1 cup of lettuce or arugula
1/3 cup of fresh coriander leaves
2 tablespoons fresh mint leaves
2 tablespoons fresh basil (or basil@) leaves or basil
1 lime, cut into 8 parts
1 cup of salted peanuts
* Perilla leaves are very popular in Korean cuisine and are also a member of the mint family. Shiso for Japanese cuisine is a small leaf that is a bit strong. These herbs are interchangeable here, or you can replace the extra fresh mint or basil.


Making Sauce: Mix the ingredients and flavors of all ingredients and flavors in a bowl or glass jar. The sauce will remain covered and refrigerated for a few days.
Make a salad: boil water. Place the noodles in a large heat-resistant bowl and cover with boiling water. Let’s sit down and soften, about 5 minutes. Drain and place in cold water. Drain again. If you want to make noodles in advance, put them in a covered container with 1/4 cup of cold water to prevent the noodles from sticking together. Always drain the noodles before putting the salad together. Noodles can be made one day in advance.
Place the discharged cooling noodles in the center of the large plate or salad bowl. Place red peppers, yellow peppers, carrots, peas, lettuce and herbs in a small pile outside the noodles. Scattered lime slices and peanuts on top of and around the salad. Pour the sauce on the noodles and vegetables before serving.
Kathy’s spicy cold sesame noodles with grilled Chilean shrimp. (Jesse Costa / WBUR)
Kathy’s spicy cold sesame noodles with grilled Chilean shrimp. (Jesse Costa / WBUR)
Spicy cold sesame noodles with grilled Chilean shrimp
This favorite Chinese cold noodles is simple and straightforward – but there are some tips:

Cook a day of noodles in advance, then sprinkle with sesame oil. Cool and then cover and refrigerate.
Never use soy sauce toss the noodles until just before eating – noodles like sponges, will be immersed in the sauce and cause dry, gloppy dishes, if you toss them too much time ahead.
Grill the shrimp as close to the service time as possible.
I use udon noodles (thick noodles, wheat noodles) in this dish, but you can also use soba noodles (soba noodles), thin ramen noodles or linguine noodles.
You can easily double or omit the recipe. Service 4.


2 cloves of garlic, chopped
2 tablespoons ginger, chopped
1/4 cup sesame sauce, at room temperature
1/4 cup thick peanut butter, at room temperature
1/3 cup chopped parsley
2 green onions, chopped
1 teaspoon Chinese chili sauce*
1 teaspoon Chinese bean paste*
2 1/2 tablespoons rice wine vinegar
3 1/2 tablespoons soy sauce
1 teaspoon sesame oil
1/2 cup boiling water
The taste of chili sauce
* Asian food aisles for Asian food markets and grocery stores.


8 ounce udon noodles, or soba noodles, ramen or linguine
1 tablespoon sesame oil

12 medium shrimps, still open with shell
1 teaspoon Chinese chili sauce or chili sauce
1 tbsp olive oil

Making Sauce: Mix garlic, ginger, sesame, peanut butter, coriander, scallions, chili sauce and bean paste to make a slightly thicker sauce. Add vinegar, soy sauce, sesame oil and boiling water, stir well, add a proper amount of thick sauce. If it is still too thick, add a little bit of soy or boiling water. Add chili sauce to taste. Cover and refrigerate; the sauce will remain for a few days.
Cooking noodles: Boil a large pot of salt water at high temperature. Add the noodles and cook until they are ripe and chewy. The time depends on the type of noodles you use; don’t overcook the noodles to make the noodles too soft – they should still take a bite. Drain under cold water and drain again. Sesame oil with a spoon, cover and refrigerate. You can cook noodles one day in advance.
Making Shrimp: Place the shrimp on a large string or a few smaller strings. Place on the biscuits and spread the chili sauce and oil on both sides of the shrimp. Allow to marinate for at least 10 minutes, or cover and refrigerate overnight.
Heat the grill to approximately 400 degrees. Place the shrimp on the grill and cook on each side for about 3 minutes or until cooked.
Assembly: Make sure the coating is good before tossing the noodles with almost all the sauce. Add any remaining sauce to it. Place the shrimp on top of the noodles and chill.


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