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Noodles and veges

post #1 of 8
Thread Starter 
I've been here for a couple of years and I might have brought this up before, but anyway with that disclaimer . . .

I think a cold spagheti or other thin pasta dish with finely shredded veges could be great.

Perhaps carrots, onions, daikon, cooked beets, celery leaves, parsley, green beans, any sprouts and any herbs, perhaps especially cilantro or basil, as thin as the spaghetti so that they mix right in, then with a spicy sauce. Maybe Korean black bean sauce, or some type of mustard, or gado-gado dressing. Could mix in some cashews or pecans or whatever.

I like the idea because you could be imaginative with the veges--they'd blend in yet be recognizable for the flavor and colors would be cool. I'd love the texture. And I just love pasta anyway.
post #2 of 8
Thread Starter 
Never mind, thinking about it, maybe I was trying to re-invent Pad Thai.
post #3 of 8
If you're doing it cold, it's essentially a salad and there's lots of pasta and vegie salads. Even the classic Chinese Chicken Salad of no Chinese origin could be done this way.

Hot, yes there are Thai variations and Chinese variations. All good. The Chinese have some cold ones too.
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #4 of 8
If you're talking about a cold dish, then you're talking about bo bun, a Vietnamese dish usually made with rice vermicelli.

But that's okay: it just shows how universal the appeal is of that type of dish! :D
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"Notorious stickler" -- The New York Times, January 4, 2004
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post #5 of 8
With the various Chinese versions, you might try either a sesame paste (not tahini, but Asian roasted sesame paste) or peanut butter. Hot chili oil would be pretty common as well.

Japanese cold somen dishes often look like this as well, and usually have no nut paste or hot spices. You just make somen, serve it in a little of ice water, and have a big pile of various kinds of cold stuff (veggies, shredded egg, ham, shrimp, whatever) to eat with it. Very popular in summer. Some variation on soy or ponzu is usual.
post #6 of 8
I usually use bell peppers of one color or another, sometimes cucumber in my cold pasta salads, along with the various other ingredients mentioned. If not pasta, then brown rice, or soba noodles, or ...

mjb.
Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #7 of 8
Yeti - try using the ingredients you listed, or maybe use some glass noodles, and wrap a small amount in a wetted down rice paper wrapper. Great to pack for lunches or as a snack, or for family or guests. Cut them on the diagonal if you wanna get fancy :)

Cut everything pretty fine and get ready to enjoy the crunch. A friend of ours made some recently and they were great. Could be done with a sweet chilli dipping sauce too.
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 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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post #8 of 8
Thread Starter 
Thanks for the ideas :D
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