Pasta salads are a welcome addition to your easy cooking repertoire. Start with a package of spaghetti, add whatever’s fresh from the garden, and you’ve got a simple entree.
It is easy to take pasta to the next level, and you’ll add excitement to the salad bowl.
Instead of the usual Italian wheat pasta, switch to a Japanese noodle such as udon, soba or somen. Each of these has a unique flavor that will complement your vegetable selection.
Udon noodles may be the most familiar taste since they’re made with wheat flour, water and salt. The noodles have a chewy texture that’s delightful when combined with crunchy ingredients such as celery.
Like udon, somen noodles are wheat-based but with a little sesame oil added to the dough. You’ll sometimes see somen noodles served with cucumbers and tomatoes. Somen noodles are popular in vegetarian dishes.
Soba noodles are made from buckwheat, which has a nutty sweet flavor. I like soba noodles paired with chicken thighs, walnuts and other rich ingredients.
When you’re making an Asian noodle-based salad, I recommend adding a little soy sauce and toasted sesame oil to your favorite oil and vinegar combination for the dressing for a refreshingly different flavor.
Look for udon, somen and soba noodles in the Asian or ethnic aisle of your supermarket. Unlike Italian pasta, which is sold in 12- or 16-ounce sizes, Japanese noodles are usually available in 8-ounce packages, better suited to Two’s Company cooks.
Udon noodle chicken salad
4 ounces (½ package) udon noodles
Salt
Water
1 cup cooked diced chicken breast
1 large tomato, cored and diced
2 scallions, minced
1 large celery stalk, trimmed and chopped
2 tablespoons coarsely chopped fresh basil
Salad dressing (follows)
Cook noodles in salted water according to package directions. Drain well and cool until tepid. Combine chicken, tomato, scallions, celery and basil in a large salad bowl. Add noodles and toss well.
Pour on salad dressing and toss to coat. Serve at room temperature. Makes 2 servings.
SALAD DRESSING:
2 teaspoons toasted sesame oil
2 teaspoons soy sauce
1 tablespoon vegetable oil
2 teaspoons white wine vinegar
Combine sesame oil, soy sauce, vegetable oil and vinegar in a cup. Stir well to mix.
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