The most perfect realization yet of an intense craving took place today, and I didn’t even know that I wanted Thai noodle salad until about 30 seconds before I made it. But it’s an ideal recipe for early pregnancy because it includes the pungent umami flavor that many people crave, as well as the citrus component that makes me, at least, feel that all is right with the world, plus much needed protein and the few fresh vegetables that are pretty palatable during the first trimester (ie: the ones that are actually fruits).
This particular recipe is undoubtedly very inauthentic, but pregnant lady has to make do with what she finds in her pantry/refrigerator, and I can assure everyone that it was exceedingly delicious. How do I know? Chris devoured the rest.
about half a package of rice noodles (I mixed rice and japanese udon noodles—mmmm)
1 1/2 C thinly sliced cooked steak (as it happens, mine was already sort of teriyaki flavored—whatever leftover cooked meat you have would probably be great)
1 C chopped cucumber
1 C carrot in lazy matchsticks
1 C chopped celery
1 bunch cilantro, minced (I wish I had had basil too…)
2 Tbl minced green onion
Dressing: a few tablespoons Thai fish sauce, about one Tbl soy sauce, maybe 2 Tbl canola oil and 1 Tbl sesame oil, about 3 Tbl lime juice (I only had lemon, but it was still tasty), about 3 Tbl sugar and one good squirt of Chinese sriracha sauce.
Chop all the veg and meat and set it aside
Cook the noodles according to package directions.
Make the dressing!
Toss it all together and swoon.
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