Asian Noodle Salad
Some of you may already know that my dad has immersed himself into the role of a cowboy. For those of you who weren't aware, it started as a "look." He wears a cowboy hat and boots practically everyday. No matter the occasion, he has his cowboy inspired dress clothes, historically accurate period clothing and casual wear. Eventually his "look" turned into reenactments and then a movie acting career. Everywhere he goes he seems to gain a following of wide eyed young people and female admirers.
When I first heard about his new ventures I was a little floored. To me, this was completely out of character for him. I mean, you're talking about a guy that sits in the back of the room at parties, has maybe a handful of words to say and not necessarily all at one time. If given the opportunity, he will find time to sneak in a nap. Below is a picture of my dad sneaking one of those naps at a crab feast. My daughter decided she wasn't going to let good ole Grandbob get his nap.
I'm not quite sure where and when or how it all began, but for the last several years he has surrounded himself with this lovable band of cowboy misfits. They travel all over Maryland, Virginia and Pennsylvania to perform train robbery reenactments or shoot outs at the ok corral. We can't forget about the independent films! A bunch of the same guys get together and make shorts and feature length films. As a matter of fact, they are wrapping up production for their latest feature length film, Bill Tilghman and the Outlaws.
What does any of this have to do with an Asian Noodle Salad? Have you ever seen the movie Shanghai Nights with Jackie Chan and Owen Wilson? That's what I thought of when I was thinking about what story to tell. So, with that said, make yourself a bowl of Noodle Salad and put on one of the Tales of the Wild West. You'll be supporting small business and independent film making!
ASIAN NOODLE SALAD:
1 package of Soba Noodles or thin spaghetti
1/3 cup of soy sauce
1/4 cup of rice vinegar
1 teaspoon of fish sauce, optional
3 tablespoons of brown sugar
1 tablespoon of sambal oelek
1/2 inch knob of grated ginger
2 tablespoons of sesame oil
1 cup of shredded carrots
2 scallions, sliced
2 tablespoons of cilantro
Cook the noodles per the package directions.
When the noodles are cooked, rinse them in cold water.
In a large bowl, whisk the soy sauce, rice vinegar, fish sauce, brown sugar, sambal oelek, ginger and sesame seed oil together. Set aside.
To the large bowl holding the sauce, add the noodles, carrots, cilantro, scallions, sesame seeds and crushed peanuts.
Give it a good toss and dig in. Store the noodles in a tightly sealed container in the refrigerator for up to 3 days.