This is the latest little lunch salad or light dinner that I am crazy about. It has everything going for it—easy to make, delicious and lends itself well to variation—the type that has you using up leftover bits and pieces from last week’s farmer’s market trip. The secret is the addictively spicy-but-not- too- spicy and pungent dressing.
2 Tbsp. oil
2-4 garlic cloves, chopped
2 Tbsp. Tahini or other nut butter- I’ve used both almond butter and peanut butter on occasion.
2 Tbsp. soy sauce
2 tsp. sesame oil
1 Tbsp. horseradish
1 Tbsp. Chinese style hot mustard (mix up your own by combining 1 Tbsp. dry mustard powder mixed with 1 tsp. water and 1 tsp white vinegar. Stir well before using.)
1 Tbsp. finely chopped hot pepper such as jalapeño or Serrano, more or less according to taste.
2 skeins mung bean noodles, about 2 oz. (you can also use angel hair pasta, soba noodles, or thin rice noodles.) cooked according to package instructions.
¼ cup cilantro leaves
2 scallions, white and green parts finely sliced
1 small to medium cucumber julienned
½ red or orange bell pepper, julienned
1 cup julienned napa cabbage, endive or radicchio or other salad green-y type stuff.
1 cup shredded protein- I most frequently have leftover grilled chicken, but have also used leftover pork and tofu.
To make the sauce:
- Heat the oil in a small skillet over medium heat. Saute the garlic until aromatic. Remove from the heat. Add the remaining ingredients and mix well to combine. Set aside.
- Place the noodles and remaining ingredients in a large bowl. Pour the dressing over and toss well to combine.