Ingredients with Measurements:
- 8 oz. somen noodles
- 1 cup cooked and shredded chicken
- 1 cup shredded carrots
- 1 cup shredded cucumber
- 1/2 cup sliced green onions
- 1/4 cup chopped cilantro
- 1/4 cup chopped mint
- 1/4 cup chopped basil
- 1/4 cup chopped peanuts
- 1/4 cup sesame seeds
- 1/4 cup rice vinegar
- 1/4 cup soy sauce
- 2 tbsp. honey
- 2 tbsp. sesame oil
- 1 tbsp. grated ginger
- 1 clove garlic, minced
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
1. Cook somen noodles according to package instructions. Drain and rinse with cold water.
2. In a large bowl, combine cooked somen noodles, shredded chicken, shredded carrots, shredded cucumber, sliced green onions, chopped cilantro, chopped mint, and chopped basil.
3. In a small bowl, whisk together rice vinegar, soy sauce, honey, sesame oil, grated ginger, minced garlic, salt, and pepper.
4. Pour the dressing over the noodle mixture and toss to combine.
5. Chill the salad in the refrigerator for at least 30 minutes.
6. Before serving, sprinkle chopped peanuts and sesame seeds over the top of the salad.
20 minutes preparation time, 30 minutes chilling time.
5. Temperature: Serve chilled.
Serving size: 4-6 servings.
Nutritional information:
- Calories: 280
- Fat: 12g
- Carbohydrates: 29g
- Protein: 16g
- Fiber: 3g
- Sugar: 10g
Substitutions for ingredients:
- Shredded chicken can be substituted with cooked shrimp or tofu.
- Shredded carrots and cucumber can be substituted with other vegetables like bell peppers, snow peas, or bean sprouts.
- Chopped peanuts can be substituted with cashews or almonds.
Variations:
- Add sliced jalapenos or red pepper flakes for a spicy kick.
- Substitute somen noodles with soba noodles or rice noodles.
- Add sliced avocado for a creamy texture.
Tips and tricks:
- Rinse the cooked somen noodles with cold water to prevent them from sticking together.
- Use a mandoline or vegetable peeler to shred the carrots and cucumber thinly and evenly.
- Toast the sesame seeds in a dry pan over medium heat for a few minutes to enhance their nutty flavor.
Storage instructions:
- Store the leftover salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra chopped herbs or sesame seeds.
Garnishes:
- Chopped herbs like cilantro, mint, or basil.
- Toasted sesame seeds.
- Sliced jalapenos or red pepper flakes.
Pairings:
- This salad pairs well with grilled meats or seafood.
- Serve with a side of miso soup or edamame.
Suggested side dishes:
- Steamed rice.
- Grilled vegetables.
- Seaweed salad.
Troubleshooting advice:
- If the dressing is too salty, add more honey or rice vinegar to balance the flavors.
- If the salad is too dry, add more dressing or a splash of water.
Food safety advice:
- Make sure to cook the chicken thoroughly to an internal temperature of 165°F.
- Store the salad in the refrigerator and discard any leftovers after 3 days.
Food history:
- Somen noodles are a type of Japanese noodle made from wheat flour and salt. They are typically served cold in the summer months.
Flavor profiles:
- This salad has a refreshing and light flavor with hints of sesame, ginger, and garlic.
Serving suggestions:
- Serve this salad as a light lunch or dinner on a hot summer day.
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Taste: Crisp, Tangy, Savory, Refreshing