Cold Asian Noodle Salad

First, a big thank-you to my neighbor, Kim, who brought this noodle salad to a block party and was kind enough to share her recipe outline with me.  Kim's recipe is very flexible, so I'll give some basic measurements, but you can adjust to your taste.  I made a couple of minor tweaks, but you know how I cook...Really, unless you're baking, everything is flexible!


12 to 16 ounces of pasta (thin spaghetti, vermicelli, angel hair, or soba noodles)
soy sauce, tamari, or shoyu:  about 5 T., but flexible
rice wine vinegar:  about 4 t., but flexible
sesame oil (toasted or not):  about 1 T., but flexible
1 t. sugar
2 cloves garlic, peeled and minced
freshly ground black pepper, to taste
crushed red pepper, to taste
1 cucumber, chopped
2 scallions, chopped
a handful of shredded carrots, optional

Break the pasta noodles into thirds, then cook them according to package directions.  Once the noodles are cooked, drain in a colander and briefly blanch them in iced cold water (or rinse them with cold water while still in the colander).

Meanwhile, combine the soy sauce (or tamari or shoyu), rice wine vinegar, sesame oil, sugar, garlic, and both peppers in a small saucepan.  Heat over a low flame until just heated through.  (Kim noted for me that if one has not used sesame oil, it is is worth paying attention to the fact that it has a strong flavor.  She suggested I use sparingly and add a little at a time.  I was glad she did, because I was not very familiar with this ingredient other than knowing it is a volatile oil and should be kept in the fridge to prevent a quick rancidity.  Anyway, it's easy to add more, but you can't remove what's added, so use with care!)  Taste the sauce and adjust to your liking, adding more of whatever you feel is missing.

When the pasta is cooked, toss it with the sauce, cucumbers, scallions, and carrots (if using).  Store in the fridge until time to eat.

Thanks, Kim!