Look familiar? It should. It's that noodle salad (well, one of all those noodle and macaroni salads) which makes its way onto every potluck table. And it's a favorite in my Canadian family (hi to Ingrid!), probably every family.But then again, it shouldn't. Because I 'vegged it up', turning an all-noodle 'salad' into something of substance, still keeping the noodles front and center but using vegetables to bulk it up for flavor and crunch.
I made it recently for friends whose daughter was being married and whose home was thronged with hungry bridesmaids and starving groomsmen. It happens to be a vegan salad - though I don't think the most ardent carnivore would notice - so 'safe' for groups where people's eating choices aren't known.
KITCHEN NOTES The inspiring recipe says that the 1-1/2 cups of dressing is enough for 2 pounds of pasta. I used about 2/3 of it on 1 pound of pasta and the vegetables -- which by the way, makes one big PILE of pasta, 16 - 20 cups is my estimate, so much that two extra large bowls were needed for mixing.
Ingrid says that the dressing improves if made a day or so in advance.GARLIC REMINDER If you're in the middle of the northern hemisphere, mid-October -- now!! -- is the time to plant garlic for harvesting next July. Here's all the information needed to grow garlic at home - no garden required!
MAKE IT A POTLUCK I'm such a fan of recipes that make up ahead and are easy to carry and serve that there's a whole group of potluck recipes in the Kitchen Parade archives.
VEGETABLE RECIPES from the ARCHIVES See the Recipe Box for more vegetable recipes.
A YEAR AGO Whole Grain Bread for International Bread Day.
SPICY THAI NOODLE SALAD
Hands-on time: 10 minutes for dressing, 35 minutes for noodles & vegetables
Time to table: 45 minutes (but likely better after sitting awhile)
Makes about 16 - 20 cups
Time to table: 45 minutes (but likely better after sitting awhile)
Makes about 16 - 20 cups
DRESSING
4 cloves garlic, minced
1/3 cup soy sauce
1/4 cup vegetable oil
1/4 cup white wine vinegar
2 tablespoons sugar
2 tablespoons chili sauce
2 tablespoons toasted sesame oil
1 tablespoon fresh grated ginger
2 teaspoons Thai chili paste
1 teaspoon red pepper flakes (vs the 2 teaspoons suggested)
Freshly ground black pepper
Whisk. Refrigerate until ready to use, whisk again before using.
NOODLES & VEGETABLES
1 pound good pasta (I used spirals because I love how they look! the inspiring recipe calls for a full 2 pounds of spaghettini or vermicelli)
(All vegetables and amounts are variable based on what you like and what's available)
Green onion, chopped by hand -- I used 8
English cucumber, skin left on, chopped by hand - 1/2 a cucumber
Cilantro, chopped by hand - 1 large bunch
Red radishes, grated in the food processor -- 8 ounces
Fresh fennel, grated in the food processor - 1 bulb
Red cabbage, grated in the food processor - 1/2 a small head
Napa cabbage, grated in the food processor - 1 small head
Carrots, grated in the food processor - 1/2 pound
Cook the pasta in well-salted water according to package directions. Drain well in a colander but be sure to have dressing ready before the noodles cool. Toss drained but still-warm noodles in as much dressing as needed to wet. Stir in vegetables and toss with additional dressing -- use only as much as needed.
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Your Comments:
Garlic . . .
thanks for the reminder about the garlic, as well!
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