Frugal Recipe of the Week: Patty’s Killer Noodle Salad

One of the many things I love about spring and warmer weather is putting main dish salads back on the menu.  Out of all the salads I make, Patty McNalley’s Killer Noodle Salad is our family’s hands-down favorite. The recipe for this Thai-influenced salad comes from our local paper back in 1997; it won first prize in some contest and after tasting it I know why. Wow! The original recipe does not contain any meat, but if I have leftover chicken on hand I’ll add it to pump up the protein.  Shrimp is a delicious addition, and firm tofu works well too (just be sure to let it marinate in the dressing for a while so it soaks up some of the flavor). Leftover steak or roast, thinly sliced, would also be nice.

The first ingredient listed is chuka soba.  These are dried chow mein noodles, usually sold in 6-ounce packages.  All of our local supermarkets carry them in their Asian food sections, but they charge anywhere from $2.50 to $2.75 per package, which is too expensive for me.  I buy them instead at local Asian markets or at Cost Plus World Imports, where they can usually be found for less than $1.00 per package for the same product! If you cannot find chuka soba, spaghetti can be substituted, but I personally think the flavor of the chuka soba is better. None of the other ingredients are very costly, and most are things I keep on hand in the pantry. This salad is also a great way to use up cilantro, or those last couple of carrots in the produce drawer. The spiciness of the dressing can be adjusted by either leaving out the crushed red pepper or chili sauce, or by adding more (we personally like it kind of spicy).

Killer Noodle Salad is also my favorite dish to take to potlucks for two reasons:  There are never any leftovers, and I always get asked for the recipe!

PATTY’S KILLER NOODLE SALAD

12 ounces chuka soba noodles (or spaghetti)

1 1/2 tsp dark sesame oil

1/3 cup rice or white vinegar

Juice and grated peel of one fresh lime

1/2 cup soy sauce

2 tsp crushed red pepper flakes or 2 tsp garlic chili sauce

2 TBSP sugar

2 cloves garlic, minced

1 cup peeled, grated carrot

3/4 cup coarsely chopped dry-roasted peanuts

1/2 chopped fresh cilantro

In a large pot, bring 3 quarts water to a boil and cook noodles according to directions (chuka soba cooks quickly, about 2-3 minutes).  Drain and rinse with cold water and let cool in collander.

In a large bowl, combine sesame oil, vinegar, lime juice and peel, soy sauce, red pepper flakes or chili sauce, sugar and garlic.  Mix until sugar is dissolved.  Toss carrots, peanuts and cilantro into dressing (chicken or tofu should be tossed in now; if using shrimp it should be added last).

Cut through the noodles to make them manageable lengths.  Toss noodles in the large bowl with other ingredients (add shrimp now).  Chill salad for at least one hour to let flavors mingle.  Toss again just before serving.  If it seems a little dry, add a little more soy sauce and vinegar.  Serve cold or at room temperature.

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