A new and exciting place for me to shop is my huge local Asian market. A large variety of produce, rice, beans, sauces, dried mushrooms are available — and three whole aisles of nothing but noodles! Japanese udon noodles have become a favorite, and they’re great in this dish. Even if you don’t have an Asian market near, soy sauce, seasoned rice vinegar, and sesame oil are easily found in most large grocery stores.
It’s very easy to make vegan Asian food, because tofu is a common ingredient, so it’s easy to leave the meat out. Asians don’t seem to eat a lot of dairy, either. The inspiration for this dish, however, was something I scooped up off the salad bar at Whole Foods recently – cool, tangy, sweet, and a little spicy, this is perfect for the 100+ degree F temperatures we’ve been having in the Midwest!
¼ cup seasoned rice vinegar
½ Tablespoon sugar
½ Tablespoon lite soy sauce
½ teaspoon salt
½ teaspoon toasted sesame oil
2 large cucumbers, peeled and sliced or julienned
8 ounces dried spaghetti or udon noodles, cooked
½ teaspoon red pepper flakes
1 Tablespoon fresh parsley, chopped
2-3 green onions, sliced
2 Tablespoon toasted sesame seeds
In a large bowl, stir together rice vinegar, soy sauce, salt, sesame oil. Add cucumbers and cooked spaghetti.
Add red pepper flakes, fresh parsley and green onions. Chill one hour. Top with sesame seeds and serve.