Asian Noodle Salad

Other than a quick storm we have not been without scorching sunshine for two weeks. Not that I’m complaining, but I swore last week I would not make another hot pasta dish for the Presto Pasta Roundup, as summer has officially arrived.
It’s about time to turn off the stove and get outside. I absolutely adore this time of year. Other than having to wash the garden dirt from my finger nails, I have no reason to go inside whilst the sun is shining.
Salad season brings with it the joy of hassle free eating. A few simple ingredients tossed together working in chorus to create the flavour of summer only something child-loving and frozen could challenge.
Salads like this one can make a meal, take center stage or rest on the side pairing every flavour on a plate perfectly.
Matching perfectly with a number of grilled dishes or just on it’s own, welcome summer with this salad’s light crisp vegetables and the heartiness of noodles

ASIAN NOODLE SALAD

2 1/2 Tablespoons Soy Sauce
Juice of One Lime (about 3 Tablespoons)
3 Tablespoons Brown Sugar
2 Tablespoons Sesame Seed Oil
2 Tablespoons Rice Wine Vinegar
1/4 teaspoon Chili Flakes (2 small, red, dried chillies, crushed)
2 Cloves of Garlic (2 teaspoons)
4 Scallions
2 Carrots
1/2 Cup Red Cabbage, shredded
10 Sugar Snap Peas
1/2 Lb (1/2 Package) Eggless Cantonese Steamed Chow Mein Noodles (Spaghettini may be substituted nicely)

Whisk the soy, lime juice, brown sugar, sesame oil and rice vinegar in a small bowl.
Stir in the chili flakes and garlic and allow to sit for about 20 – 30 minutes, while you prepare the remainder of the salad.
Bring a large stock pot of water to a boil. Add the noodles and cook for about 2 minutes. If you are using alternate noodles, cook as to the package directions to al denté.
Drain and rinse the noodles with cold water. Let the noodles sit in the colander to remove as much of the water as possible.
Wash and peel the carrots. Cut into matchsticks 2″ long .
Shred the cabbage into long lengths, 1/8″ thick.
Peel and thinly slice the scallions lengthwise.
Slice the scallions and sugar snap peas on a 1/8″ diagonal, trying to keep all the vegetables about the same size.
Place the noodles into a large serving bowl.
Whisk and taste the dressing, adjusting if necessary.
Toss over the vegetables and drizzle the dressing. Mix well to combine everything evenly.
Garnish with cilantro or parsley… or if you’re feeling crazy you could shake over some toasted pine nuts or broken peanuts. Perfect.