It has finally felt like summer arrived in San Diego, albeit quite late. But, the high temperatures, for a moderate region, has led to evenings spent lingering on my patio (sans jacket). For a light, flavorful and delicious dish, I adapted a Bon Apetit recipe for an Asian Noodle Salad. With easy preparation, this would be a great dinner to serve to guests. Served after a steamed edemame appetizer, and paired with a crisp Pinot Grigio, it was the perfect summer meal!
Ingredients:
- grilled chicken breasts, slices into thin strips (can also make with tofu)
- leeks, sliced thin
- snap peas
- udon (if you can't find this japanese style noodle, spaghetti can work)
- mango dressing (recipe below)
- sesame seeds
- mango, sliced
- cayenne pepper, s&p, sesame oil (or olive oil)
drizzle oil on chicken, sprinkle cayenne pepper and grill chicken. saute leeks (5 min), steam snap peas (3 min) and then use the same water to cook udon (7 min), drizzle oil on udon. Combine in a large bowl, add dressing, toss, garnish with sesame seeds and mango slices. serve immediately.
Mango Sesame Dressing:
3/4 cup vegetable oil (i used a little less)
3/4 cup mango chutney (or pureed mango slices)
6 tablespoons rice vinegar
3 garlic cloves (or spoon full of chopped garlic)
1 1/2 tablespoons sesame oil
1 1/2 dijon mustard
1 1/2 teaspoons crushed red pepper
combine in a blender, mix and chill (can be made up to 1 week in advance)
* photo Megan Christine
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