Wednesday, 9 March 2011

Spicy Carrot Salad with Nutty Udon.

We needed lunch. And we needed it fast.

The cupboards were bare-ish, so it was time to improvise. I made a simple sour udon with chopped cashews, pumpkin seeds and red chilli, accompanied by a carrot and radish salad with wasabi dressing.

For the dressing I used:

2 tbsp sesame oil
2 tbsp neutral oil (I used sunflower)
1 tbsp rice wine vinegar
1 tsp honey
Pea-sized lump of wasabi
Juice of half a lemon
Good pinch salt and pepper
Half a red chilli, finely chopped

I dressed a simple salad of carrot ribbons and sliced radish, topped with a generous handful of sesame seeds. Quick, easy and delicious.

The Udon were super quick too. I just toasted a handful of chopped cashews and a handful of chopped pumpkin seeds in 2 tbsp of sesame oil. When brown and fragrant, I added cooked udon noodles, 1 tbsp fish sauce, 1 tbsp mirin, 2 tbsp soy sauce and the remaining half chilli, sliced. Fried it up for 2 minutes and served.

The whole shebang took about 15 minutes to cobble together. Speedy eating.

You know, the speed-peeler is fast becoming my favourite kitchen utensil. It whipped up my carrot salad in seconds.

What a hero.


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