We have company from out of state arriving today and tomorrow we will be taking them into Washington, DC to sample some of the wonderful sights the city has to offer. We are hoping there will be some cherry blossoms left in bloom along the tidal basin. When in full bloom it is truly magnificent to behold.
In honor of the blossoms, here is a wonderful and easy Japanese salad. This tasty dish serves 6 as a side dish, or add cooked chicken, duck or shrimp for a light main meal for 4.
Japanese Noodle Salad
• Asian vinaigrette, recipe follows
• 1 package of Japanese curly noodles, such as KA.ME brand
• 8 ounces snow or sugar-snap peas, trimmed
• 1/4 cup chopped green onion
• 1/4 cup chopped peanuts
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| Japanese Noodle Salad |
Cook the noodles as directed. Drain and rinse under cold water. Transfer the noodles to a large bowl, add 1/2 the vinaigrette, toss well and set aside. Stir occasionally to keep noodles from sticking together.
Cook peas in boiling water until tender-crisp, about a minute. Drain, then rinse in cold water to stop cooking. Drain again.
Add the peas (you can cut them in slices, halves or leave them whole), the chopped green onion, the chopped peanuts and enough of the remaining vinaigrette to the noodles so that they are well coated. Toss gently and serve at room temperature.
Asian Vinaigrette
• 1/3 cup rice wine vinegar
• 1/4 cup soy sauce
• 1 teaspoon sugar
• 1 teaspoon minced fresh ginger root
• 1 teaspoon minced or pressed garlic
• 1/2 cup vegetable oil
• 1/8 cup sesame oil
• 1 tablespoon hot chili oil or to taste
• Salt and freshly ground pepper to taste
Whisk all ingredients together and set aside until ready to use.
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