Give it a whirl...

I cook noodles quite often and in spite of it get stuck with substantial leftovers. Cooking the exact quantity is daunting ; I worry that I'll run short and inevitably wind up with too much. Recycled noodles tend to get over-cooked and never taste as good, so I figured the best thing is to use it cold in a salad. This is when I start to get creative and improvise. It isn't long before I throw in half a dozen pan fried shrimp and it turns into a phenomenal salad.... the best part is being able to use a ton of different vegetables. A great way to use leftover cooked chicken, tofu and veggie scraps. With a little imagination this salad could go in many different directions for instance you can turn up the heat with sliced hot peppers or give it a twist with a little thai curry paste when sauteeing the vegetables or simply by adding ginger or lemongrass to the dressing. So go ahead and give it a whirl....

My recipe for Asian Noodle Salad:

2 cups cooked egg noodles

6 shrimp, cleaned, rinsed and seasoned with salt and pepper

2 cloves minced garlic

2 tsp peanut oil

2 scallions sliced diagonally

1/2 cup grated carrots

handful of pea pods or peas

cabbage or broccoli slaw, broccoli florets or beansprouts ( optional)

sliced shitake mushrooms

sliced peppers

Peanut Cilantro Dressing:

1 tbsp chopped cilantro

1 tbsp rice wine vinegar

2 tbsp crunchy peanut butter

1 1/2 tbsp sriracha sauce

salt and pepper to taste

1 tsp onion flakes or minced onion

1 tbsp sesame oil

1. Arrange noodles in a bowl. Prepare the dressing by blending all the dressing ingredients together briefly. Taste and adjust the seasoning.

2. Heat the peanut oil in a pan and saute the shrimp. Set aside and stir fry the garlic followed rapidly by the rest of the veggies. Give it a quick stir and pour over the noodles. Add the dressing and toss quickly. Serve immediately.