Peanut-Noodle Salad-Weber

[Terrytx]

Yep, another one I think if I tell you that DS3 had 3 helpings I really don't need to say more I did serve it a room temp instead of chilling (didn't read the recipe far enough ahead).


* Exported from MasterCook *

Peanut-Noodle Salad

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large cucumbers
1 cup soy sauce
1/2 cup coconut milk
1/2 cup rice wine vinegar
1/2 cup chunky peanut butter
4 cloves garlic, minced
1 teaspoon sesame oil
1/2 to 1 teaspoon dried crushed red pepper
1/2 teaspoon salt
1 (16 ounce) package soba noodles or angel hair pasta, cooked
1 (8 ounce) package shredded fresh carrot
6 green onions, cut diagonally into 1
1/2-inch pieces

Peel cucumbers; cut in half lengthwise, removing and discarding seeds.
Cut cucumber into half-moon shaped slices.

Whisk togethersoy sauce and next 7 ingredients in a large bowl; add
cucumber, pasta, carrot, and green onions, tossing to coat. Cover and
chill up to 24 hours, if desired.

Source:
"Weber's Grilling with Family and Friends"

[swquilts]

Wow! A Weber cookbook that we DON'T have! Thanks for the review.

[Terrytx]

Wow! A Weber cookbook that we DON'T have! Thanks for the review.

It is more like a magazine than a cookbook-I got it on a magazine rack at the grocery.

[swquilts]

Terry, thanks for the heads up! I'll be on the lookout.

[Canice]

I am searching for the perfect "peanutty noodle" recipe, and this one looks like a great choice. Thanks Terry! (I prefer these at room temp to chilled anyhow.)

Are you Weber fans familiar with the Weber Grill Restaurants?

[Grace]

This looks good to me too, but is it really a whole cup of soy sauce? That seems like a LOT to me. If I use regular soy which has 1600 mg sodium per tablespoon, that would be over 25,000 mg of sodium in the dish, or 3200 mg for one serving. That's just from the soy not from anything else in the dish. Even if one is not worried about their health, I can't imagine anything with that much sodium tasting like anything else but salt?? So is that a misprint? If not, I guess it must be ok since you didn't mention that it was salty at all..... I calculated even if I use low sodium soy, it's still 550 mg per tablespoon, which would be 8,800 mg for the dish, or 1,100 per serving. Still kind of a lot, but much better than 3200!!

[Valerie226]

Grace, thanks for pointing that out. I was looking for a cold noodle salad for dinner tonight but that does seem way high to me too. I don't need to watch salt but .... still. I'd think more likely 1/4 cup? Hopefully terrytx will verify for us.

[Terrytx]

No it isn't a typo, but I used low-sodium and no it wasn't too salty. I made half a recipe and it made a big bowl of noodles, and they did soak up all the sauce.

I did have some cold for lunch and they were still great, maybe even better.

[Valerie226]

Hmm, thanks for the clarification. I'd probably make a half recipe too. I don't have sodium issues and usually use regular Tamari so maybe I'll go with the 1/4 cup and taste test. Easy to add a bit more if it needs it. I find there's a vast area (for me, anyway) between enough salt and too much so there's probably room to play although it doesn't sound like a good fit for someone with true sodium issues. Thanks, terrytx.

[Valerie226]

Just reporting back that I did make this & we enjoyed it very much. I made half a recipe using thin spaghetti. I haven't made a peanut noodle recipe lately so i'm really not sure whihc one I like best. I used regular tamari, 1/4 cup and thought it was fine so there's definitely some flexibility in the amount of soy sauce you use.

[Wendy w]

I hear you when you say, yes, another one, but peanut noodle recipes are soooo good. This looks great and I'll have to be on the watch for the book (as if I "need" it ) and I always use lower sodium soy sauce.