8 ounces pad thai rice noodles
1 cup cucumbers, thinly sliced
1 cup radishes, thinly sliced
8 cups crisp salad greens
For the Peanut Dragon Dressing
1/2 cup smooth natural peanut butter
2 cloves garlic, peeled
1/3 cup water
3 tablespoons rice vinegar
2 tablespoons soy sauce or tamari
1 tablespoon agave nectar
1 tablespoon Sriracha
1 teaspoon toasted sesame oil
1/2 teaspoon salt, or as needed
4 tablespoons toasted or black sesame seeds
For the Peanut Dragon Dressing: Place all of the ingredients in a small blender or food processor and blend until very smooth.
Keep tightly sealed and refrigerated until ready to use. It will keep for up to 5 days
For the noodle salad:
Prepare the noodles according to package directions. It’s very important not to overcook them! Often the package says to boil water, then turn it off and let the noodles steep for about 8 minutes. Set a timer to be safe.
Once soft, immediately drain and run cold water over them until cool.
In a very large mixing bowl, toss noodles, radishes and cucumber with most of the dressing, setting aside a little bit for drizzling.
Place a bed of greens on each plate and top with noodles. Sprinkle with sesame seeds, top with a little cilantro, and serve.
1 lb. egg noodles
2 12-oz-cans tuna; broken up
4 ribs celery; chopped
5 ea. carrots; chopped
1 large onion; chopped
12 oz. mushrooms; chopped
1 qt. milk; warm
½ cup flour
½ cup butter
Cook the noodles.
Sweat the vegetables till cooked through. Sauté the mushrooms till taking on quite a bit of color and deglaze the pan with brandy or your choice of liquid. Cook off the liquid and combine the mushrooms with the vegetables.
In the pan you used to sauté the mushrooms, melt the butter over medium heat and add the flour. Stir to combine thoroughly and add the milk. Bring it to a slow boil and stir it until it thickens.
Stir the tuna and noodles in with the vegetables to combine it thoroughly and then pour the béchamel over it and mix it in.
This is a distressingly simple recipe that is thoroughly satisfying.