RECIPE #250, DAY #354
ORIGINAL RECIPE: “Fiery Noodle Salad” from Jamie Oliver’s Meals in Minutes*
TIMING: 30 minutes
DIFFICULTY: Pretty easy
TOOLS: Food processor.
COOK TYPE: Stovetop, boiling.
HEALTH: I use a brown rice noodle because it barely tastes any different. Either way, this is a nice, low-fat, and summery-feeling side (or lunch). As leftovers, I poured in some leftover peanut sauce and tossed with leftover chicken. Perfect.
EXPERIENCE: Still living between houses. Still trying out a Jamie Oliver cookbook. Still finding that Oliver’s recipes are on the bland side (which is so stereotypical British). So I just pump up the flavorings and everyone loves them. My daughter even eats chicken if it come from a Jamie Oliver cookbook.
NOTES: Pair this with Chicken Satay Lettuce Wraps and some Singha.
We could have made half the salad for the four of us, as a side.
- Bring a pot of water to boil. Cook 8 ounces rice noodles or Chinese egg noodles according to package directions. Rinse in cold water until cool and set aside.
- Meanwhile, toast 3/4 cup chopped cashews in a dry pan until toasted. Add 1 tablespoon honey and stir until honey has caramelized. Remove from heat.
- Meanwhile, in a food processor, combine 1/2 red onion, 1 Thai chili, 1/2 bunch cilantro, juice of 1 lime, 1 tablespoon sesame oil, 1 teaspoon toasted sesame oil, and 1 teaspoon fish sauce. Pulse until combined and taste for seasonings.
- Toss the noodles with the sauce and cashews. Taste for salt and spice. Serve topped with a little minced cilantro.
Serve with Chicken Satay Lettuce Wraps and Singha.
*Recipe has been changed from the original.