Sesame Noodles with Baby Greens
Monday, May 17th, 2010
I’m a salad lover of the first degree and lately, I’ve seen a lot of Asian-inspired noodle salads that look so good I could eat them off the page (or screen). The addition of slippery sweet sesame noodles adds special appeal for folks who would like salads if it weren’t for all the greens. This “tornado of greens” is adapted from a recipe at one of the cooking blogs I follow, Ezra Poundcake.
Sesame Noodles and Baby Greens with Peanut-Ginger Dressing
8 ounces soba noodles or whole wheat linguine or spaghetti
1 tablespoon sesame oil
1 cup Peanut-Ginger Dressing (recipe follows)
2 tablespoons basil chiffonade*
Grated zest of 1 orange
Grated zest of 1 lime
Sea salt and freshly ground pepper to taste
1 cucumber, peeled, cut in half lengthwise and sliced
4 scallions, trimmed and julienned
5 oz. bag organic mixed baby greens
Garnish with carrots, red peppers, parsley, chives, and/or chopped peanuts.
1.Prepare the soba noodles or whole wheat pasta as directed on the package. Drain, rinse with cold water, toss with sesame oil in colander, and set aside.
2. In a large bowl, toss the noodles, dressing, basil, orange zest and lime zest.
3. Add the cucumbers, scallions, and greens, and toss gently. Garnish.
4. Toss with the dressing just before serving.
Variations: Feel free to add snow peas, sugar snap peas, julienned yellow bell pepper, sprouts, julienned carrots, toasted sesame seeds, or chopped peanuts.
Other greens such as arugula, kale, spinach, or Napa cabbage can be substituted for the mixed baby greens, too.
Peanut-Ginger Dressing
Makes 1 ¾ cups
¼ cup creamy peanut butter, at room temperature 
Juice of 1 orange
Juice of 1 lime
¼ cup rice wine vinegar
2 tablespoons soy sauce
½ teaspoon red pepper flakes
2 tablespoons peeled, grated fresh ginger
3 garlic cloves, minced
1/2 cup canola or safflower oil
First, use a microplane (a must-have kitchen tool) for the orange and lime zest. (I had those cute always-sweet mandarin oranges called “Cuties” in the fridge so used four of those in place of one orange.) Then, cut the fruit in half and squeeze the juices out.
In a medium bowl, whisk together everything but the oil. Slowly add the oil, and whisk until all the oil is incorporated. Use immediately or refrigerate for up to 6 days.
Cooking Academy
* Not sure how to julienne carrots or chiffonade basil? What’s the difference between chopped, minced, diced? Here’s a very helpful video on knife skills by Food and Style. Viviane Bauquet Farre’s mesmerizes you with her charming accent and soothing voice, and she makes slicing and dicing seem so pleasant and effortless
Slice, dice, mince and chiffonade for Vegetarian Times from Viviane Bauquet Farre on Vimeo.

























