Refreshing Summer Noodle Salads
Thai Seafood Noodle Salad
6 ounces rice vermicelli
2 red Thai chiles, thinly sliced
1 T. Indonesian Satay Spice
Indonesian Spice from Cocina del Mundo
1/4 c. sugar
1/2 c. fresh lime juice
1/3 c. Asian fish sauce
3 T. boiling water
1 lb. medium shrimp, shelled and deveined
1 lb. bay scallops
3 medium tomatoes, seeded and diced
1 c. bean sprouts
1/2 c. cilantro leaves
1/2 small red onion, thinly sliced
1/2 c. salted roasted peanuts
6 butter lettuce leaves, for serving
~In a medium bowl, cover the vermicelli in cold water and soak for 30 minutes.
Meanwhile, in a mortar, pound the Thai chiles, Indonesian spice, the lime juice, and 1 tablespoon of the sugar. Add fish sauce, boiling water and the remaining 3 tablespoons of sugar and pound until the sugar dissolves. Let the dressing stand at room temperature for 30 minutes.
Bring a large saucepan of water to a boil. Fill a bowl with ice water. Add the shrimp to the boiling water and cook until white throughout and curled, 2 to 3 minutes. Using a slotted spoon, transfer the shrimp to the ice water. Add the scallops to the boiling water and cook until white and firm, 2 to 3 minutes. Transfer the scallops to the ice water. Drain all of the seafood and pat dry.
Bring a fresh saucepan of water to a boil and refill the bowl with ice water. Drain the vermicelli, add to the boiling water and cook just until al dente, 1 minute. Drain and transfer to the ice water. Drain again and pat dry. Cut the vermicelli into 3-inch lengths.
In a large bowl, toss the seafood with the vermicelli, tomatoes, bean sprouts, cilantro, red onion, peanuts and chile dressing. Arrange the lettuce leaves on a platter and fill with the seafood salad. Garnish with cilantro leaves and serve.
Spicy Soba Noodle Salad with Thai-Style Peanut Dressing
1 1/2 T. sesame or peanut oil
1/4 c. finely chopped sweet onion
1 T. Lee Kum Kee Chili Garlic Sauce
2 garlic cloves, minced
1 T. minced peeled fresh ginger
1/2 c. chunky peanut butter
1 1/2 T Thai Red Curry
Thai Red Curry from Cocina del Mundo
2/3 c. sweetened coconut milk
1/3 c. vegetable stock or low-sodium broth
2 T. soy sauce
2 T. sugar
2 T. fresh lime juice
Salt
1 lb. dried soba noodles
1 c. finely julienne carrots
1 c. finely julienne cucumber
Finely grated lime zest and chopped cilantro, for garnish
In a medium saucepan, heat 1 tablespoon of the oil until shimmering. Add the onion and cook over moderate heat, stirring occasionally, until softened and just starting to brown, about 5 minutes. Add the chili garlic sauce, garlic, and ginger and cook until fragrant, 1 minute. Add the peanut butter and red curry paste and cook over moderately low heat, stirring, until smooth, about 2 minutes. Whisk in the coconut milk, chicken stock, soy sauce and sugar and simmer until thickened slightly, about 3 minutes. Remove from the heat. Whisk in the lime juice and season with salt; let cool completely.
Meanwhile, in a large pot of salted boiling water, cook the soba noodles until al dente, about 5 minutes. Drain and rinse under cold running water until cooled. Shake out the excess water and blot the soba dry. Transfer the noodles to a large bowl and toss with the remaining 1/2 tablespoon of oil. Add the spicy peanut dressing and toss well to coat thoroughly. Add the carrots and cucumber and toss again. Garnish the soba with the lime zest and cilantro and serve.
Brown Rice Pasta with Tofu and Cucumber
3/4 lb. brown rice spaghetti
1 1/4 lb. firm tofu, cut into 1/2-inch dice
1 T. plus 4 teaspoons soy sauce
2 1/2 tsp. grated fresh ginger
2 1/2 T. coconut oil
2 T. rice vinegar
1 1/2 tsp. lemon juice
1 tsp. Asian sesame oil
3/4 tsp. grated lemon zest
1/4 tsp. salt
1/8 tsp. red chili
2 cucumbers, peeled, halved lengthwise, seeded, and cut into 1/4-inch slices
3 scallions including green tops, sliced
3 T. chopped cilantro or fresh parsley
In a large pot of boiling, salted water, cook the spaghetti until just done, about 15 minutes. Drain the pasta. Rinse with cold water and drain thoroughly.
In a medium bowl, combine the tofu with the 1 tablespoon soy sauce and 1/2 teaspoon of the grated ginger. Let sit for about 5 minutes.
In a large glass or stainless-steel bowl, combine the remaining 2 teaspoons ginger and 4 teaspoons soy sauce, 1 1/2 tablespoons of the coconut oil, the vinegar, lemon juice, sesame oil, lemon zest, salt, and red chili.
In a large nonstick frying pan, heat the remaining 1 tablespoon coconut oil over moderate heat. Add the tofu and cook, stirring frequently, until browned, about 8 minutes. Add the tofu, pasta, cucumbers, scallions, and cilantro to the dressing in the large bowl and toss.
Peanut Noodle Salad with Cucumber and Roast Pork
2 T. fresh chopped chives
1/2 tsp. freshly ground black pepper
Cayenne pepper
3 T. peanut oil
One 1-lb. pork tenderloin
Salt
1/2 c. chunky peanut butter
1/4 c. cider vinegar
2 tsp. Worcestershire sauce
1 T. honey
10 oz. (brown rice or wheat) angel hair pasta
1 c. cucumber—peeled, halved, seeded and thinly sliced on the diagonal ( 1/2 cup)
1/2 c. chopped lemon basil leaves
2 c. pea shoots or bean sprouts
In a mini food processor, combine the chives, black pepper, a pinch of cayenne pepper and 1 tablespoon of the oil. Process to a moist powder. Season the pork with salt and spread the chive mixture all over the pork. Cover and refrigerate for 1 hour.
Preheat the oven to 350°. In a small bowl, whisk the peanut butter with the vinegar, Worcestershire sauce, honey and a pinch of cayenne. Season with salt.
In an ovenproof nonstick skillet, heat the remaining 2 tablespoons of oil. Add the pork and cook over moderately high heat for 2 minutes. Reduce the heat to moderate and cook until browned, 2 minutes longer. Turn the pork and cook for 2 minutes more. Transfer the skillet to the oven and roast the tenderloin for about 15 minutes for medium meat, turning halfway through. Transfer the pork to a board and let rest for 10 minutes.
Meanwhile, in a pot of boiling salted water, cook the pasta until al dente. Drain, reserving 3 tablespoons of the cooking water. Rinse the noodles under cold water until cool; toss to remove the excess water and pat dry with paper towels. Transfer the noodles to a bowl.
Stir the pasta cooking water into the peanut dressing and pour the sauce over the noodles. Toss well. Stir in the cucumber, basil and half of the pea shoots. Transfer the noodles to bowls and garnish with the remaining pea shoots and/or sprouts. Slice the pork 1/3 inch thick and serve with the noodle salad.
Spicy Lobster-Noodle Salad
1/4 c. vegetable oil
4 large garlic cloves, thinly sliced
2 large shallots, thinly sliced
Salt
1 red bell pepper
1 fresh long red chile
3 T. Asian fish sauce
3 T. fresh lime juice, plus lime wedges, for serving
2 T. honey
1 T. orange blossom water
1 T. Lee Kum Kee Chili Garlic Sauce
1/4 tsp. black sesame oil
Three 1 1/2-lb. lobsters
One 3 1/2-oz. package dried cellophane noodles
2 large avocados, cut into 1/2-inch chunks
1/4 c. chopped salted roasted peanuts
2 T. thinly sliced mint leaves
2 T. thinly sliced cilantro leaves
Bring a large pot of water to a boil. In a small skillet, heat the olive oil. Add the garlic, shallots and 1/2 teaspoon of salt. Cook over moderately low heat, stirring occasionally, until the garlic and shallots are golden, 7 minutes. Transfer to a medium bowl.
Roast the red pepper and chile directly over a gas flame or under a preheated broiler, turning occasionally, until charred all over. Transfer to a plate and let cool. Peel the pepper and chile and discard the stems and seeds; cut into 1/4-inch dice and transfer to the bowl with the shallot mixture. Stir in the fish sauce, lime juice, honey, orange blossom water, garlic chili sauce, and sesame oil. Season the dressing with salt.
Add the lobsters to the boiling water head first and cook until bright red all over, 6 minutes. Using tongs, transfer the lobsters to a large rimmed baking sheet and let cool.
Crack the lobster claws and knuckles and remove the meat. Using scissors, cut along the underside of the tail shells and remove the meat. Remove and discard the dark intestinal veins from the tails. Cut the tails and claws into 1-inch chunks.
Bring a small saucepan of water to a boil. In a medium heatproof bowl, cover the cellophane noodles with warm water and let stand until pliable, about 10 minutes. Drain the noodles. Using scissors, cut them into 3-inch lengths. Add the noodles to the saucepan and cook until al dente, about 1 minute. Drain and transfer to a platter.
Scatter the lobster and avocados over the cellophane noodles. Drizzle with the chile-honey dressing. Garnish with the peanuts, mint, cilantro and lime wedges and serve right away.
Lemongrass-Barbecued Pork with Rice-Vermicelli Salad
4 large garlic cloves, thickly sliced
3 large stalks of fresh lemongrass, tender inner white bulb only, sliced crosswise
2 large shallots, thickly sliced
1 1/2 T. sugar
3 T. Asian fish sauce
3 T. fresh lime juice
3 T. almond oil
2 T. soy sauce
1 1/2 lb. boneless pork loin, sliced 1/4 inch thick
RICE-VERMICELLI SALAD
1/2 pound rice vermicelli
4 medium garlic cloves, quartered
3 Thai chiles or 1 large jalapeno, thickly sliced
3 T. sugar
1/4 c. Asian fish sauce
1/2 c. finely chopped cilantro
1/2 c. finely chopped Thai basil
1/4 c. fresh lime juice
1/3 c. water
2 large cucumbers—peeled, halved lengthwise, seeded and thinly sliced crosswise
Carrot and Daikon Pickles, for serving
In a food processor, finely chop the garlic, lemongrass and shallots. Add the sugar, fish sauce, lime juice, almond/vegetable oil and soy sauce and process to a paste. In a large shallow dish, coat the pork with the marinade. Cover and refrigerate for at least 1 hour.
In a large bowl, cover the rice vermicelli with cold water and let soak until pliable, about 20 minutes.
In a mortar, using a pestle, pound the garlic cloves to a paste with the chiles and sugar. Stir in the fish sauce, cilantro, Thai basil, lime juice and water.
Bring a large saucepan of water to a boil over high heat. Drain the rice vermicelli and add it to the boiling water. Cook, stirring, until barely tender, about 1 minute. Drain the vermicelli. Rinse the vermicelli in cold water and drain thoroughly. Transfer the vermicelli to a large bowl, add the cilantro-and-mint dressing and toss well. Scatter the sliced cucumbers over the rice-vermicelli salad.
Light a grill. Lift the pork slices from the marinade, leaving on some of the flavorings. Grill the pork over a hot fire until nicely charred, about 2 minutes per side. Transfer the pork to plates and serve with the rice-vermicelli salad. Pass the Carrot and Daikon Pickles at the table.
2 red Thai chiles, thinly sliced
1 T. Indonesian Satay Spice
Indonesian Spice from Cocina del Mundo
1/4 c. sugar
1/2 c. fresh lime juice
1/3 c. Asian fish sauce
3 T. boiling water
1 lb. medium shrimp, shelled and deveined
1 lb. bay scallops
3 medium tomatoes, seeded and diced
1 c. bean sprouts
1/2 c. cilantro leaves
1/2 small red onion, thinly sliced
1/2 c. salted roasted peanuts
6 butter lettuce leaves, for serving
~In a medium bowl, cover the vermicelli in cold water and soak for 30 minutes.
Meanwhile, in a mortar, pound the Thai chiles, Indonesian spice, the lime juice, and 1 tablespoon of the sugar. Add fish sauce, boiling water and the remaining 3 tablespoons of sugar and pound until the sugar dissolves. Let the dressing stand at room temperature for 30 minutes.
Bring a large saucepan of water to a boil. Fill a bowl with ice water. Add the shrimp to the boiling water and cook until white throughout and curled, 2 to 3 minutes. Using a slotted spoon, transfer the shrimp to the ice water. Add the scallops to the boiling water and cook until white and firm, 2 to 3 minutes. Transfer the scallops to the ice water. Drain all of the seafood and pat dry.
Bring a fresh saucepan of water to a boil and refill the bowl with ice water. Drain the vermicelli, add to the boiling water and cook just until al dente, 1 minute. Drain and transfer to the ice water. Drain again and pat dry. Cut the vermicelli into 3-inch lengths.
In a large bowl, toss the seafood with the vermicelli, tomatoes, bean sprouts, cilantro, red onion, peanuts and chile dressing. Arrange the lettuce leaves on a platter and fill with the seafood salad. Garnish with cilantro leaves and serve.
1 1/2 T. sesame or peanut oil
1/4 c. finely chopped sweet onion
1 T. Lee Kum Kee Chili Garlic Sauce
2 garlic cloves, minced
1 T. minced peeled fresh ginger
1/2 c. chunky peanut butter
1 1/2 T Thai Red Curry
Thai Red Curry from Cocina del Mundo
2/3 c. sweetened coconut milk
1/3 c. vegetable stock or low-sodium broth
2 T. soy sauce
2 T. sugar
2 T. fresh lime juice
Salt
1 lb. dried soba noodles
1 c. finely julienne carrots
1 c. finely julienne cucumber
Finely grated lime zest and chopped cilantro, for garnish
In a medium saucepan, heat 1 tablespoon of the oil until shimmering. Add the onion and cook over moderate heat, stirring occasionally, until softened and just starting to brown, about 5 minutes. Add the chili garlic sauce, garlic, and ginger and cook until fragrant, 1 minute. Add the peanut butter and red curry paste and cook over moderately low heat, stirring, until smooth, about 2 minutes. Whisk in the coconut milk, chicken stock, soy sauce and sugar and simmer until thickened slightly, about 3 minutes. Remove from the heat. Whisk in the lime juice and season with salt; let cool completely.
Meanwhile, in a large pot of salted boiling water, cook the soba noodles until al dente, about 5 minutes. Drain and rinse under cold running water until cooled. Shake out the excess water and blot the soba dry. Transfer the noodles to a large bowl and toss with the remaining 1/2 tablespoon of oil. Add the spicy peanut dressing and toss well to coat thoroughly. Add the carrots and cucumber and toss again. Garnish the soba with the lime zest and cilantro and serve.
Brown Rice Pasta with Tofu and Cucumber
3/4 lb. brown rice spaghetti
1 1/4 lb. firm tofu, cut into 1/2-inch dice
1 T. plus 4 teaspoons soy sauce
2 1/2 tsp. grated fresh ginger
2 1/2 T. coconut oil
2 T. rice vinegar
1 1/2 tsp. lemon juice
1 tsp. Asian sesame oil
3/4 tsp. grated lemon zest
1/4 tsp. salt
1/8 tsp. red chili
2 cucumbers, peeled, halved lengthwise, seeded, and cut into 1/4-inch slices
3 scallions including green tops, sliced
3 T. chopped cilantro or fresh parsley
In a large pot of boiling, salted water, cook the spaghetti until just done, about 15 minutes. Drain the pasta. Rinse with cold water and drain thoroughly.
In a medium bowl, combine the tofu with the 1 tablespoon soy sauce and 1/2 teaspoon of the grated ginger. Let sit for about 5 minutes.
In a large glass or stainless-steel bowl, combine the remaining 2 teaspoons ginger and 4 teaspoons soy sauce, 1 1/2 tablespoons of the coconut oil, the vinegar, lemon juice, sesame oil, lemon zest, salt, and red chili.
In a large nonstick frying pan, heat the remaining 1 tablespoon coconut oil over moderate heat. Add the tofu and cook, stirring frequently, until browned, about 8 minutes. Add the tofu, pasta, cucumbers, scallions, and cilantro to the dressing in the large bowl and toss.
2 T. fresh chopped chives
1/2 tsp. freshly ground black pepper
Cayenne pepper
3 T. peanut oil
One 1-lb. pork tenderloin
Salt
1/2 c. chunky peanut butter
1/4 c. cider vinegar
2 tsp. Worcestershire sauce
1 T. honey
10 oz. (brown rice or wheat) angel hair pasta
1 c. cucumber—peeled, halved, seeded and thinly sliced on the diagonal ( 1/2 cup)
1/2 c. chopped lemon basil leaves
2 c. pea shoots or bean sprouts
In a mini food processor, combine the chives, black pepper, a pinch of cayenne pepper and 1 tablespoon of the oil. Process to a moist powder. Season the pork with salt and spread the chive mixture all over the pork. Cover and refrigerate for 1 hour.
Preheat the oven to 350°. In a small bowl, whisk the peanut butter with the vinegar, Worcestershire sauce, honey and a pinch of cayenne. Season with salt.
In an ovenproof nonstick skillet, heat the remaining 2 tablespoons of oil. Add the pork and cook over moderately high heat for 2 minutes. Reduce the heat to moderate and cook until browned, 2 minutes longer. Turn the pork and cook for 2 minutes more. Transfer the skillet to the oven and roast the tenderloin for about 15 minutes for medium meat, turning halfway through. Transfer the pork to a board and let rest for 10 minutes.
Meanwhile, in a pot of boiling salted water, cook the pasta until al dente. Drain, reserving 3 tablespoons of the cooking water. Rinse the noodles under cold water until cool; toss to remove the excess water and pat dry with paper towels. Transfer the noodles to a bowl.
Stir the pasta cooking water into the peanut dressing and pour the sauce over the noodles. Toss well. Stir in the cucumber, basil and half of the pea shoots. Transfer the noodles to bowls and garnish with the remaining pea shoots and/or sprouts. Slice the pork 1/3 inch thick and serve with the noodle salad.
Spicy Lobster-Noodle Salad
1/4 c. vegetable oil
4 large garlic cloves, thinly sliced
2 large shallots, thinly sliced
Salt
1 red bell pepper
1 fresh long red chile
3 T. Asian fish sauce
3 T. fresh lime juice, plus lime wedges, for serving
2 T. honey
1 T. orange blossom water
1 T. Lee Kum Kee Chili Garlic Sauce
1/4 tsp. black sesame oil
Three 1 1/2-lb. lobsters
One 3 1/2-oz. package dried cellophane noodles
2 large avocados, cut into 1/2-inch chunks
1/4 c. chopped salted roasted peanuts
2 T. thinly sliced mint leaves
2 T. thinly sliced cilantro leaves
Bring a large pot of water to a boil. In a small skillet, heat the olive oil. Add the garlic, shallots and 1/2 teaspoon of salt. Cook over moderately low heat, stirring occasionally, until the garlic and shallots are golden, 7 minutes. Transfer to a medium bowl.
Roast the red pepper and chile directly over a gas flame or under a preheated broiler, turning occasionally, until charred all over. Transfer to a plate and let cool. Peel the pepper and chile and discard the stems and seeds; cut into 1/4-inch dice and transfer to the bowl with the shallot mixture. Stir in the fish sauce, lime juice, honey, orange blossom water, garlic chili sauce, and sesame oil. Season the dressing with salt.
Add the lobsters to the boiling water head first and cook until bright red all over, 6 minutes. Using tongs, transfer the lobsters to a large rimmed baking sheet and let cool.
Crack the lobster claws and knuckles and remove the meat. Using scissors, cut along the underside of the tail shells and remove the meat. Remove and discard the dark intestinal veins from the tails. Cut the tails and claws into 1-inch chunks.
Bring a small saucepan of water to a boil. In a medium heatproof bowl, cover the cellophane noodles with warm water and let stand until pliable, about 10 minutes. Drain the noodles. Using scissors, cut them into 3-inch lengths. Add the noodles to the saucepan and cook until al dente, about 1 minute. Drain and transfer to a platter.
Scatter the lobster and avocados over the cellophane noodles. Drizzle with the chile-honey dressing. Garnish with the peanuts, mint, cilantro and lime wedges and serve right away.
4 large garlic cloves, thickly sliced
3 large stalks of fresh lemongrass, tender inner white bulb only, sliced crosswise
2 large shallots, thickly sliced
1 1/2 T. sugar
3 T. Asian fish sauce
3 T. fresh lime juice
3 T. almond oil
2 T. soy sauce
1 1/2 lb. boneless pork loin, sliced 1/4 inch thick
RICE-VERMICELLI SALAD
1/2 pound rice vermicelli
4 medium garlic cloves, quartered
3 Thai chiles or 1 large jalapeno, thickly sliced
3 T. sugar
1/4 c. Asian fish sauce
1/2 c. finely chopped cilantro
1/2 c. finely chopped Thai basil
1/4 c. fresh lime juice
1/3 c. water
2 large cucumbers—peeled, halved lengthwise, seeded and thinly sliced crosswise
Carrot and Daikon Pickles, for serving
In a food processor, finely chop the garlic, lemongrass and shallots. Add the sugar, fish sauce, lime juice, almond/vegetable oil and soy sauce and process to a paste. In a large shallow dish, coat the pork with the marinade. Cover and refrigerate for at least 1 hour.
In a large bowl, cover the rice vermicelli with cold water and let soak until pliable, about 20 minutes.
In a mortar, using a pestle, pound the garlic cloves to a paste with the chiles and sugar. Stir in the fish sauce, cilantro, Thai basil, lime juice and water.
Bring a large saucepan of water to a boil over high heat. Drain the rice vermicelli and add it to the boiling water. Cook, stirring, until barely tender, about 1 minute. Drain the vermicelli. Rinse the vermicelli in cold water and drain thoroughly. Transfer the vermicelli to a large bowl, add the cilantro-and-mint dressing and toss well. Scatter the sliced cucumbers over the rice-vermicelli salad.
Light a grill. Lift the pork slices from the marinade, leaving on some of the flavorings. Grill the pork over a hot fire until nicely charred, about 2 minutes per side. Transfer the pork to plates and serve with the rice-vermicelli salad. Pass the Carrot and Daikon Pickles at the table.
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