Like with many kids, M likes her pastas and noodles more than rice and rotis. So often I include her favorites in our meals too but "adultize" it for us. This Asian noodle salad is one such dish that I made recently. After boiling the noodles, she gets her version and we get this high-on-the-heat-factor salad, adapted from here .
200 gm egg noodles (or linguine or udon noodles)
1 Tbsp + 1 tsp oil, split
4 pods of garlic, minced
1 small onion, sliced
1 medium carrot, julienned
2 tsp toasted sesame seeds
chopped cilantro for garnish
salt to taste
For the dressing:
1 Tbsp Sriracha sauce
1 Tbsp creamy peanut butter
1 Tbsp sesame oil
1 tsp soy sauce
1 tsp rice wine vinegar
1 tsp honey
Cook the noodles according to the package instructions. Drain, toss in about a tbsp of oil. Keep aside.
In a microwave safe bowl, mix the garlic, onion and carrots in about a tsp of oil. Nuke on high for 2-3 minutes. The carrot would still be undercooked and crunchy. Add to the noodles.
Nuke the peanut butter for 10-15 seconds. Whisk together with the remaining ingredients for the dressing.
To serve, pour the noodles into a salad bowl. Toss in the dressing, making sure the noodles are well coated.
Garnish with toasted sesame seeds and chopped cilantro.
Note: Add the dressing just before serving. I'd made a huge bowl of this noodle salad. When I had it a few hours later, it was hugely disappointing. The kick of the Sriracha and the crunch of the sesame seeds were gone.