For some reason, I have been eating less meat. I never thought I'd feel this way, but I am happy with small doses here and there. I always found it kind of annoying when people (usually very thin women) would say, "I just don't like meat". It's very possible that I'm just enjoying lighter fare because of the summer weather and over-abundance of fresh produce. With the exception of my husband, the rest of our family enjoys mostly meatless meals (nice alliteration, huh?). For the purpose of this post, I'm operating on the supposition that fish is not technically meat.
When I'm craving a light meal I tend to gravitate towards asian-flavored foods. Ever since I made this delicious cucumber salad, we've been enjoying it at least twice a week. It's so easy to make a few minutes before the rest of our dinner is ready and it's light, crunchy, and healthy. A few weeks ago I made salmon - my gang likes it with brown sugar on top, go figure. I also decided to go all the way and make an asian udon noodle salad.
I adapted the Pioneer Woman's recipe for sesame noodles. Even though each part of our dinner was full of similar flavors, it was really delicious - and didn't taste redundant. The result was a perfect summer meal. The combination of flavors were very balanced - sweet, salty, sour, and spicy.
* 12 ounces, fluid Thin Noodles, Cooked And Drained
* ¼ cups Soy Sauce
* 2 Tablespoons Sugar
* 2 tsp garlic powder
* 2 Tablespoons Rice Vinegar
* 3 Tablespoons Pure "hot" sesame oil
* 4 Tablespoons Canola Oil
* 2 Tablespoons Hot Water
* 4 whole Green Onions, Sliced Thin
Whisk all ingredients (except noodles and green onions) together in a bowl. Taste and adjust ingredients as needed.
Pour sauce over warm noodles and toss to coat.
Sprinkle with green onions and toss.
I also added sauteed cabbage, toasted sesame seeds, and fresh chives.
fresh salmon fillet
Place salmon onto an aluminum-lined cookie sheet. Pour soy sauce over fillet. Sprinkle sesame seeds over salmon. Bake at 375 degrees for 25 minutes. Sprinkle brown sugar and chives over salmon. Finish baking for an additional 5-10 minutes, or until the brown sugar is crunchy, the sesame seeds are golden brown, and the salmon is cooked fully.