This is a “recipe” that’s great to have in your back pocket. I put recipes in quotes because the best part is that you really don’t need a recipe, which is basically the whole point in this blog, lol. This whole thing requires barely any cooking! And no cooking at all if you don’t consider boiling water as cooking! The basic formula I use for this is: chop raw vegetables, cook noodles (rice noodles, udon, ramen noodles, even spaghetti works), whip up a creamy dressing. You can use any veg you like– lettuce, thinly chopped kale, cucumber, carrots, spinach. Everything comes together so quickly, you could make this for lunch during the day or for dinner when you’re hungry and need to eat ASAP. If you want to add some extra protein, you can just fry and egg and put it on top. Crispy tofu is also a great addition, which only takes around 10 minutes to make. If you think you don’t like tofu, I’ll tell you how to get it CRISPY below, which may just convert you.
The star of the show here is tahini. If you’ve never used tahini before, I highly recommend picking up a jar. I’ve seen it everywhere, from Giant/Stop&Shop to Whole Foods. It can be used for so many things, both sweet and savory. If you don’t have tahini, you can also just use peanut butter. I like tahini because it has a more mild flavor than peanut butter (it’s just blended sesame seeds) so it’s great for blending into dressings to make them creamy. It has a lightly nutty, roasty flavor. Another powerhouse ingredient I usually use here is fish sauce. Again, you can find this in the “international” section of your grocery store. If you’re in DC, Hana Japanese Market by Meridian Hill Park rocks and is a great place to check out too.Fish sauce is an awesome ingredient because all you need is a little bit to add a salty, umami punch that makes whatever you put it in more complex than it is. Yeah, it smells like funky and fishy but just trust me.
Recipe: noodle salad with creamy sesame dressing
Serving: 1 (but easy to prepare enough protein, dressing, and vegetables for leftovers, I recommend making the noodles fresh. If you do want to keep leftover rice noodles, coat in a little sesame or olive oil to keep them from getting dry and sticking together!)
Noodles
For rice noodles, boil a pot of water. Once boiled, turn off the heat and add rice noodles. Let stand for around 10 minutes, or until softened to a chewy al dente. Cook other noodles according to package instructions.
Crispy Tofu
While the noodles soak, prepare the tofu. Use extra firm tofu (I recommend the extra firm sprouted tofu from Trader Joe’s because it’s…really firm.) Dry tofu off with a towel and press on it to expel water. Cut the tofu into squares, around 1/2 inch thick (thinner slices=crispier tofu).
Heat a frying pan over medium-high heat, add enough olive or vegetable oil to coat the pan. Once the oil is hot, add the tofu in a single layer, allowing room between the pieces. Then just leave it– seriously! Don’t move the tofu around, this is what allows it to get crispy. After around 6-8 minutes it should be ready to flip (if it’s sticking to the pan, it’s not ready.) Fry on the other side for around 4 more minutes.
Creamy Sesame Dressing
While the noodles are soaking and tofu is crisping, prepare the dressing. In a small bowl, mix
- 1 tbsp. tahini
- 1 tsp. soy sauce
- 1/2 tsp. sesame oil (or sub olive oil)
- 1/4 tsp. fish sauce
- squeeze of lime
Mix together and add water, around a teaspoon at a time to thin out until desired consistency. Your tahini might break at first/look kind of separated :/ but just keep mixing and it well get smooth.
Veggies
Chop up your raw vegetables. Zucchini, kale, carrots, romaine. I like to slice the vegetable to a similar width to the noodles so everything mixes together well. This might feel like an extra step, but I promise it makes a difference in how much you’ll enjoy what you’re eating.
Putting it all together
Drain the noodles and shake off excess water using a colander (or put them in a salad spinner if you have one). Toss the noodles, veg, and protein together in a big bowl. Top with anything you want (cilantro, chopped peanuts, scallions, sesame seeds, chili flakes).
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