Cold Asian Noodles with Chard
This cold noodle dish is extremely versatile and very refreshing on a hot summer day. The main ingredients create a delicious base and you can try adding additional toppings and ingredients. Enjoy!
12 oz Spaghetti, soba, or any dry Asian noodles
2 Tbsp Soy Sauce
1 bunch Green Onions, chopped
1 cup Cucumber, peeled (optional) and finely chopped
½ bunch Chard, stems and leaves separated and chopped
Salt and pepper
Optional Additions: Spice oil, sesame oil, peanut sauce, grated carrot, shredded cabbage, bean sprouts, fried egg, hot sauce
Prepare the noodles according to the package instructions. Rinse them under cold water and put them in a colander to drain. While the noodles are cooking, sauté the chard. Add oil to a pan and heat over medium-low heat. Add chard stems first and cook until slightly soft, then add the greens and let them wilt. Take off heat and let cool.
Put the noodles in a bowl and add the soy sauce, oil (spicy, sesame, olive, etc.), green onions, cucumber, and any other additions. Mix it all together with a fork or tongs. Taste, and add salt and pepper as needed.
Let the noodles sit in the refrigerator for about an hour if you can. The flavors will mingle and become more intense.
Think of this as a recipe you can make your own. Use whatever sauce, dressing or seasoning you like, and any vegetables you have around.
This recipe was adapted from LeAnne Brown's amazing cookbook "Good and Cheap." Download a free PDF copy, or order the paperback version on her website: www.leannebrown.com