This post was updated 6/11/24.

This is a favorite quick meal I turn to time and time again for a few reasons; one is the unique ‘cooking’ method. Cooked noodles are drained in a colander as usual but over  vegetables. Doing so wilts the vegetables to a perfect ‘al dente’ and provides all the cooking needed. This dish is endlessly adaptable to any vegetables and proteins you have on hand and prep is as easy-chop your vegetables, boil the noodles-toss with a delicious sauce-eat.

Today I had bok choy, green garlic and some chives. Carrots, turnips, lettuce past its prime for salads, broccoli, peppers are all good here.

Recipe for Noodle Salad 2 servings

• 1 -12-oz noodles. I used soba but any rice or wheat option is great too
• about 4 cups chopped or shredded vegetables and herbs

For the sauce

• 1/4 to 1/2 c peanut butter to taste, you can use another nut or seed butter if you prefer
• 1/4 c rice wine vinegar
• 1/4 c soy sauce
• 2 Tbsp honey
• 1 Tbsp minced ginger
• 1/4 c water

While the noodles cook chop the vegetables then combine peanut butter, vinegar, soy sauce, honey, ginger, garlic, and onion with a 1/2 cup of water in a small saucepan.  Cook over medium to low heat until all ingredients are well combined and sauce is thick and bubbly.

When noodles are cooked place the prepared vegetables in a colander.

Drain the noodles, hot water and all over vegetables to drain when the vegetables just start to cook quickly rinse the  with cold water to stop everything from cooking any more.

You can kind of see how the vegetables just barely cooked.

Toss the vegetable-noodle mixture with sauce, you won’t need it all.

Serve the extra on the side and dress with any protein you like and hot sauce and nuts or seeds for added dressing.  Either serve now or chill in the refrigerator to serve later for leftover or lunch.

Until next time.

-Mo