I am almost entirely convinced that my taste buds were not formed in the United States. I think somehow God flew them all across the world and put them back into my mouth with a natural bent towards eating anything BUT American food.
I could eat asian, mexican, indian, carribean, and mediterranean food every night of the week and never get tired of it. Which is good because we pretty much eat asian, mexican, indian, carribean, and meditteranean food every night of the week and don’t get tired of it. Ok, granted, there might be a time or so where I just want a juicy burger (although if so, i would probably end up foreign-ifying it somehow) or green bean casserole (actually that’s not true…i’m never hungry for casseroles) or meatloaf and mashed potatoes (rarely, but it happens).
There’s just a whole world of tastes and flavors out there, and it’s fascinating to experience them.
Like this asian noodle salad we had last night. The asian cuisine is probably one of my favorites, because it’s so full of flavor and freshness and color. You’ve got ginger and garlic and lemongrass and lime and spices and smelly fish sauce and fresh herbs and bright vegetables…so much goodness! Such a huge world of flavor!
This noodle salad isn’t necessarily a huge flavor explosion in your mouth, but it’s salty and sweet and fresh. And perfect for the warm summer nights where you just want something cool and refreshing. Plus, it’s just so pretty…
Soba Noodle Salad with Peanut Sauce Dressing
6 oz. soba noodles (or regular spaghetti noodles are fine)
2 cups purple cabbage, thinly sliced
2 carrots, grated
3-4 cups mixed stir-fry vegetables (i buy this frozen)
green onion, finely chopped
Dressing:
1/2 cup peanut butter
2 T. rice vinegar
1 T. apple cider vinegar
3 T. soy sauce
2 T. honey
1/2 tsp. ginger (i used powdered ginger since i was out of fresh, but fresh is always better)
2 garlic cloves, minced
Cook noodles according to package instructions. Rinse well in cold water.
Place cabbage, carrots, and green onion in a large bowl; set aside. Cook stir-fry vegetables on medium heat until defrosted and rinse in cold water. Add vegetables and noodles to cabbage mix.
Combine dressing ingredients and blend well with either an immersion blender or regular blender. Pour over noodle salad and toss well.
Sprinkle with toasted sesame seeds and roasted cashews. Serve with soy sauce, lime wedge, and/or siracha.
Notes:
– We put a fried egg on top for protein, but you can omit this or use another protein like chicken, beef, or shrimp.
– This would be amazing with some chopped cilantro sprinkled on top.
Enjoy!
What about you: do you like other cuisines or the tried and true American foods best?
I’d love to hear your thoughts!
