I know it’s so unoriginal of me to kick off a column with a comment about the weather, but hey — how about this weather, guys? While I don’t usually start my complaining about the heat (or the humidity, really) until, say, July, thanks to global warming and my non-air-conditioned, upper level apartment, it’s barely June and I’m already melting. And though I make exceptions in the summer for fruit-related baking (pies! crumbles! things with blueberries!), I try not to use the oven or do any long-term simmering or stewing when it gets hot. And besides: there are salads, and barbeques!
Last week, I didn’t feel like turning my kitchen into a sauna, and I already had some cold chow mein noodles in my fridge (left over from an attempt at David Chang’s overblogged ginger scallion noodles). So I added a bunch of fixins, and this Asian noodle salad was born. It meets almost all the criteria for a quick, refreshing summer meal: it requires (virtually) no cooking, it’s versatile, and it’s light.
The noodles for this salad can be found in any Asian grocery store (and often in decent big-box grocery stores too — check the produce section, where the tofu is stored). There are typically two kinds of chow mein noodles available: the fried, flatter noodle used in Cantonese-style chow mein that is usually fried to a golden crisp on the edges and topped with a sauce; and the pre-cooked, fresh “steamed” chow mein noodles, that are more rounded in shape. You should look for the steamed ones, which come in a package like this located in the refrigerated section of the store. These can be steeped in hot water for a few minutes, then drained and rinsed in cold water, then prepared however you like.
Here, they serve as a base for a cold, refreshing salad that can be dressed up or down. The noodles and dressing are the key elements; everything else is up to you (the remaining ingredients are just suggestions). You could add other fruits to boost the sweet factor, such as some tart slices of mango or apple, or change up the vegetables to make the salad more crunchy (bean sprouts? sugar snap peas?). This recipe calls for spinach, but in its original incarnation, I used up some of the Chinese greens I had in my fridge (shredded baby bok choy or yu choy are good options). Finally, the protein is optional, but I highly recommend making good use of the BBQ shops in Chinatown and grabbing a half–soya sauce chicken (pictured), or a BBQ duck, which they’ll chop up for you on site. Leftover roasted or grilled meats (or tofu) will also work. And definitely, definitely grab some fried shallots while you’re getting the noodles to toss on top — and while you’re at it, make the chili oil to go with them.
Cold Asian Noodle Salad
½ lb steamed chow mein noodles
1 Asian pear, julienned
1 red bell pepper, julienned
3 green onions, sliced thin
4 cups chopped fresh spinach
handful fresh chopped cilantro
Fried shallots and chili oil/Sriracha for garnish
½ soya sauce chicken or duck, sliced, bones removed (optional)
Dressing:
1 tsp ginger, minced
3 tsp soy sauce
1 tsp sesame oil
2 tbsp rice vinegar
squeeze of fresh lime
1. Submerge noodles into a large pot of boiling water and remove from heat, letting sit for 2 minutes, stirring to loosen noodles. Drain and rinse in cold water.
2. In a large bowl, toss all ingredients except chicken with noodles and dressing until well coated. Adjust seasoning to taste. Divide into serving bowls and top with sliced duck or chicken, sprinkle with fried shallots and dot with chili oil, Sriracha or your favourite hot sauce.
Sara Chan is a Toronto-based entertainment lawyer, food enthusiast, unprofessional home chef and even less professional food photographer. Her favourite food group is pork.