Monday, July 6, 2015

Cucumber Noodles

I am still having a good time experimenting in the kitchen.
We tried a different sloppy joe this past week which was requested again.
We shared in a picnic this weekend and wanted to stick with the low preservatives-type meals,
so I took another new experiment and a tried and true.
Hubby requested Egg Salad made with avocado (instead of the mayo)
with flat bread.
The flat bread was a hit and one of my little friends was convinced that I must be from Vietnam :)
My experiment was Cold Sesame Noodles - 
Very Asian and very good.

Cold Sesame Cucumber Noodles

1 teaspoon toasted sesame seeds
2 cucumbers
1 tablespoon tahini
1 tablespoon natural peanut butter
1 teaspoon sesame oil
1 tablespoon soy sauce
1 tablespoon rice wine vinegar 
1 tablespoon water
1/2 teaspoon crushed red pepper flakes
2 cloves garlic, crushed
1/4 teaspoon powdered ginger

Peel the cucumbers, then turn them into noodles with a julienne peeler or veggetti.
Place in a large bowl.
In a small bowl, mix the tahini, peanut butter, oil, soy sauce, vinegar, water, red pepper flakes, garlic, and ginger with a fork until smooth.
Pour the dressing over the cucumber noodles and toss gently with a rubber scraper until evenly coated. Mound on a plate and sprinkle with the toasted sesame seeds. 

This Weeks Menu:
Sunday: Burritos
Monday: Turkey
Tuesday: Chicken and Brocolli Pasta
Wednesday: Flatbread Pizza
Thursday: Squash and Rice
Friday: Beans and Grilled Veggies
Saturday:  Fish Tacos

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