This all started when I saw gluten-free ramen at Costco. You know, that den of the budget-killing impulse buy. It’s freakin’ hot, but I thought they might make a nice cold salad – you know how you have cold soba noodles? Then of course I Google to see if this an original idea, and nope. It’s called Hiyashi Chuka, but looks like there has to be corn and slivered egg to be called that. Or, I could be wrong. But man there are some tasty-sounding options out there!
This is really best with these noodles just cooled to room temp (since they’re rice-based. You know how rice noodles get hard when they’re ice cold), and all the other ingredients icy cold.
Cook, rinse and cool the noodles according to package directions.
While that is happening, slice up:
leftover steak (or shrimp, or tofu)
In a small dish, mix together:
1T soy sauce or tamari
1 T rice vinegar
1 tsp sugar
1 tsp grated ginger
1 tsp toasted sesame oil
Serve hot chili oil on the side
Easy-peasy leftovers: some romaine heart wedges, some sliced onion & leftover steak topped with a mix of corn, black beans and poblano chilis (also known as this– hey, it says “easy”, go ahead and chop your veg if you’re feeling it), topped with my second all-time favorite salad dressing: Smokey Tomato.
We used to have a bargain chain grocery in town called Sunflower. They had this awesome house-brand smokey tomato salad dressing that was only $1.99 a bottle – $1.79 if you caught a sale. Then, they were purchased by Sprouts, and the house brand went away. It was replaced with Drew’s Smokey Tomato. Which is freakin’ delicious – but it goes for $3.49 a bottle. I just can’t pay that much for salad dressing. So….the interwebs helped me research the ingredients, and few tries led to a pretty close approximation.