It's Hot... But I Like it Cold and Spicy: Chilled Curry Udon Noodle Salad
Toronto's weather has been sweltering hot lately. So hot that I don't want to leave my AC-ed home and face the oven that's called outside. However, I can't survive on ice cream and popsicles alone (although I have gone through many a pints and boxes), and take out can't always be an option (especially if I don't want to head outside). To reflect my need and want for cold foods (and also to have something a bit more substantial), I made a chilled curried udon noodle salad.
I briefly cooked 4 slabs of fresh frozen udon noodles (4.4 oz each) and then ran them under cold water. I mixed together 1/3 C rice wine vinegar, 1 tbsp honey, 1 tsp curry powder, ½ lime (juiced), ¾ tsp salt, ¼ tsp ground pepper, 1 tbsp chilli garlic sauce, 1 clove garlic (minced), 2 tbsp grated fresh ginger and 1 tsp black sesame seeds. Adding 1 shredded cucumber and 1 pint halved grape tomatoes to the chilled udon noodles, I poured the curry dressing on top of the mixture. I tossed everything and let it sit in the fridge for 1 hour (or overnight, it tastes better).
Set on a bed of organic mixed greens, and topped with 2 skewers of pork souvlaki (grilled for 10 min under the broiler), I had myself a hearty summer meal.
Nothing beats a cold noodle salad on a hot summer day.