Staying healthy in the New Year: Cold noodle salad with crunchy vegetables

It’s about halfway through the first month of 2016, and already some of us are starting to fall off the wagon with our New Year’s resolutions. Did you make a pledge to stay healthy and get fit this year? Here’s a quick recipe to help you stay on track: cold noodle salad with plenty of crunchy, healthy vegetables.

I am a junkie for anything Asian, always looking for new sushi rolls to try, noodle bowls to taste – basically anything I can dig my chopsticks into.

Cooking with an Asian influence at home can feel intimidating. Understanding the components and flavors of the cuisine without overpowering the palate with all of the strong undertones of Asian flavoring is not always easy to do.

That’s why I always try to keep things light and simple, remembering that acidity is important in keeping the flavors bright and that sometimes a touch of spice can heighten the sweetness your palate might be craving.

This week’s noodle salad can be kicked up a notch (while still staying health-conscious) by adding some grilled chicken pieces, sliced seared tuna or tofu. The noodles are also no fuss. You can use anything from soba to udon or, if you’re pantry is low, good old spaghetti could even do the trick.

Cold Asian Noodle Salad with Crunchy Vegetables
Serves 6

Ingredients

• 4 cups crunchy vegetables cut into bite size or julienne (such as cucumber, red pepper, scallion, snap peas, carrots, etc.)
• 14 ounces cooked Noodles such as Soba, Udon, Chinese Egg or a thick Spaghetti
• 2 tablespoons Sesame Oil
• 1/2 cup Tahini, Peanut butter or a combination of both
• 2 tablespoons sugar
• 1/4 cup soy sauce, to taste
• 2 teaspoons minced fresh Ginger
• 2 tablespoons Rice Wine Vinegar
• 1-2 teaspoon Sriracha or Tabasco sauce, more if desired
• 1/4 teaspoon crushed black pepper
• 1/2 cup hot water, plus more if needed
• Toasted sesame seeds, for garnish
• Chopped mint, for garnish

Directions

1. Bring a large pot of water to boil if noodles are not precooked.
2. Prepare the vegetables by seeding and chopping into bite size or julienned pieces. Store in a container or bowl in the refrigerator until ready to use.
3. Cook the noodles until tender and not mushy. Strain and rinse in cold water when they are done. Toss with a little sesame oil and store until ready to use.
4. In a medium bowl combine the sesame oil, tahini, sugar, soy sauce, ginger, rice wine vinegar, Sriracha and black pepper. Stir well to combine. Thin the dressing with the hot water until it reaches the consistency of heavy cream. Taste for seasoning.
5. When ready to eat, toss the noodles and vegetables with the dressing. Taste for seasoning and top with toasted sesame seeds if desired. Serve immediately.

Kayleigh Van Vliet Baig was born and raised in Riverhead, where she lives with her husband Tahir.

Kayleigh has been in the culinary industry for the last 12 years, working in kitchens on the East End. She also is a personal chef.

Look for In the Kitchen with Kayleigh every Saturday on RiverheadLOCAL.com.

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