June 16, 2015

In the Kitchen: Cold Noodle Salad




People warned me about Charleston summers. They said the heat would be oppressive, like nothing I had felt before. I survived 8 summers in the deep south, and I can now say that the Charleston heat is no joke. Due to the costal factor Charleston is extremely humid, add 95 degree temperatures and the heat is almost unbearable. When walking downtown I dart to the shady side of the street, and for the past few days I've had no desire to turn on the stove. My waistline does not agree with eating out for every meal so simple salads have become my staple. This cold noodle salad requires minimal cooking and packs in a lot of great flavor from the dressing and fresh vegetables. So if you're also suffering through this southern heatwave give this cold noodle salad a try for a simple dinner or lunch. 


Cold Noodle Salad 

6 ounces ramen noodles 
1 watermelon radish, sliced 
3 green onions, sliced 
1/2 hothouse cucumber, sliced 
1 cup sugar snap peas 
1/4 cup cilantro 
2 tablespoons soy sauce 
2 tablespoons rice wine vinegar 
1 tablespoon toasted sesame oil 
pinch red pepper flakes 
1 clove garlic, minced 
1 tablespoon ginger, grated 
1/4 cup 

Cook noodles in a large bot of boiling water until al dente. Drain, run under cold water, and place into a large bowl. 

Whisk together soy sauce, rice wine vinegar, sesame oil, red pepper flakes, garlic, and ginger. Pour dressing over noodles and toss to combine. Either place noodles on a serving platter and top with vegetables, or toss vegetables with noodles. Serve chilled. 

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