Thursday, May 14, 2009

When It Is Gone, I am sad because I don't have it

Is that a simple definition of addiction? Can't live without it? Don't want to be without it? This is how I feel right about now. I am talking about a cold noodle salad that has me in its grip. I first tried it a few years ago, from the blog Simply Recipes
And I have been hooked ever since. Since then I have tried several other cold noodle salads, but I always return to this one--it is just that good! I find comfort just knowing it is chilling in the fridge and discomfort knowing that the last forkful has been consumed. Am I crazy? I guess so. Please try it and tell me I am not alone in this addiction.

Sesame and Cilantro Vermicelli Salad
Recipe adapted from Wild Thyme and Other Temptations from the Junior League of Tucson.

Honey Soy Dressing
1/4 cup grapeseed oil or corn oil
3 Tbsp dark sesame oil
1/2 teaspoon crushed dried red pepper or chili powder
3 Tbsp honey
2 Tbsp soy sauce (less if using tamari which is more concentrated than soy sauce)

8 ounces of vermicelli, thin spaghetti, or angel hair pasta
1/2 cup coarsely chopped cilantro
1/4 cup chopped roasted peanuts
1/4 cup thinly sliced green onions
1/4 cup sliced and chopped red bell pepper
1 Tbsp toasted sesame seeds

1 Cook the pasta in a large saucepan in salted boiling water, according to directions on pasta package. Drain but do not rinse.

2 While the pasta is cooking, prepare the dressing. In a microwave-safe dish, heat the vegetable oil, sesame oil, and red pepper, in the microwave on high heat for 2 minutes. Add the honey and soy sauce and mix well.

3 Combine the drained pasta with the dressing in a large bowl until the pasta is well coated. Cover and chill for several hours.

4 When ready to serve, mix in the cilantro, peanuts, green onions and bell pepper. Garnish with toasted sesame seeds.

Serves 4 to 8, depending on serving size and if it is a side or main course.

Note: I served it for lunch this week and after plating the portions, split a small drained can of Salmon between two servings to add more protein and omega 3's to our meal. Just a suggestion. I think sliced roasted chicken would be equally good.


  1. That is totally my kind of meal. Throw some tofu in there and I am a happy camper! LOVE the name of your site!

  2. Thanks Dana for visiting and your comments. We are on the same wave link for sure, because I visited you site and commented on your post on the Quinoa and Grilled Zucchini. True to my word, I made it last night and it is now another addiction. So good that I was going to shoot you an e-mail this morning to see if I could convince you to let me post about it, giving you credit of course.

  3. That sounds so good! I think I could develop an addiction to that too. Sounds great for summer.

  4. Sounds really delicious! I'm bookmarking this!

  5. I just had this for lunch - oh my goodness is it ever so good! I didn't have peanuts so used slivered almonds - yum!

  6. Iraw, glad you liked it
    pigpigscorner and lisa, I don't think you'll have any regrets with this recipe, unless of course, your regret is that you didn't make it sooner or that you should have doubled the recipe!

  7. This one's a keeper. I added some lemon juice to the dressing to cut the sweetness. Next time I'm throwing in a couple handfuls of baby shrimp...

  8. Anon, great ideas, I'll try them too, thanks for the suggestions! I love all things lemon.