Ina’s Crunchy Noodle Salad: A quick weeknight meal that’s all about the savory dressing and crunchy veggies. It’s great for hot summer nights, potlucks, or parties too!
I feel like a little blogging maniac tonight! This is my 4th post tonight but its only because I haven’t posted anything in 2 weeks. I’m having withdrawal!!
So the past couple of weeks have been crazy (not a whole lot of cooking – *gasp!*) and I skipped the WC Platinum Chef Challenge Round 2 but I was bound and determined to get back into the challenge for this round. Cara has been hosting this challenge and posted the 5 new ingredients for this round last week: wine, peanut butter, honey, onions, and seafood.
I got right to thinking about a recipe or two that would emcompass all of these ingredients when I remembered a recipe I had filed away both in the back of my mind that I was dying to make which used peanut butter and honey.
Ina Garten’s crunchy noodle salad called for peanut butter, honey, and to my surprise, scallions (green onions). I would only need to add wine and seafood to the dish to complete the challenge!
Ina pairs it salmon but I added shrimp because, well, that’s what I had in my freezer. 🙂 And what a better time to make a salad than on a rare 95 degree evening here in New England!
Its a long list of ingredients but Kyle joined me in the kitchen tonight and took on making the sauce while I prepped the veggies. This really helped to cut down on the prep time!
All told, I loved it, giving it a 4 out of 5 start. To me, this crunchy noodle salad had a little bit of a Thai taste, without the heat or the coconut. Just the way I like it!
Kyle, on the other hand wasn’t all that fond of it and gave it a 2 out of 5. Although, he polished off his serving while I was taking photos of my serving so I can never tell with this boy!
I’m pretty sure this goes back to the fact that he doesn’t love peanut butter in savory dishes. See also: crunchy spicy peanut lime salad, Chinese chicken salad, and chicken satay with peanut chutney sauce.
Regardless, I will make it again, but only when I’m bringing it for a potluck or serving it among other dishes at my house for a gathering (i.e., not for a main course for Kyle and myself). Of course, I made some modifications, which are noted below the recipe.
I wouldn’t normally post something like this but since Kyle felt like being a “chef” on his own after not being fulfilled by the Crunchy Noodle Salad and not wanting to go back for seconds (fine by me – lunch tomorrow!), he decided to whip up a little something of his own. The result was these loaded mashed potato hot dog boats. Gotta let the man be happy, right?
- Kosher salt
- 1 lb cooked (and cooled) shrimp, peeled and deveined
- ½ lb thin spaghetti
- 1 cup vegetable oil
- ¼ cup rice wine vinegar
- 2 tbsp Chardonnay wine
- ⅕ cup soy sauce
- 3 tbsp dark sesame oil
- 1 tbsp honey
- 2 garlic cloves, minced
- 1 tsp grated fresh ginger
- 2 tbsp white sesame seeds, toasted
- ½ cup creamy peanut butter
- 1 tsp Kosher salt
- 1 tsp freshly ground black pepper
- 2 red bell peppers, cored and seeded, and thinly sliced
- 4 scallions (with and green parts), sliced diagonally
- 1 tbsp white sesame seeds, toasted
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain and set aside.
- For the dressing, whisk together the vegetable oil, rice wine vinegar, wine, soy sauce, sesame oil, honey, garlic, ginger, 1 tablespoon sesame seeds, peanut butter, salt, to taste, and the pepper, in a medium bowl.
- Combine the spaghetti, peppers, and scallions in a large bowl. Pour the dressing over the spaghetti mixture. Add the scallions and the shrimp and mix again. Serve warm, cold, or at room temperature.
adapted from Ina Garten
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