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06.05.2000

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other new +recent NOURISH recipes:
o Bowtie Pasta Salad
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Penne Greek-style
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Linguini with Mushrooms in Cream Sauce

o Pan-fried Pork Dumplings
o Pan-fried Vegetarian Dumplings
o Deep-fried Scallion-cheese Dumplings

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Quick Fix |  Asian-Style Summer Noodles

During those unbearable heat waves that would hit Boston each summer when I was growing up, my mom would make these cold noodles for us. In her version, she'd set out little plates of cooked chicken, julienned carrots, cucumbers, or other fresh veggies, along with a bowl of sauce, then allow each of us to assemble our own plates. I've skipped the chicken, but the rest of the dish remains the same. 


ingredients

sauce:
2 tbsp soy sauce
1 tbsp honey
2 stalks scallion, green portions only, chopped finely
2 tsp sesame oil

1/2 pound noodles (any long noodle works fine)
1 carrot
1/2 large cucumber

time 
20 min

serves 2


1. Set a big pot of water to boil.
2. Add pasta to water and cook according to the directions on the box. Cook until al dente. Drain and rinse under cold water, until the noodles are well-cooled.
3. While the pasta is cooking, combine the sauce ingredients in a small bowl and stir well. If you prefer a sweeter sauce, add more honey; if you like a saltier sauce, add more soy sauce.
4. Julienne (cut into very thin matchstick-like pieces, approx. 2" long) the carrot and cucumber. (Hint: you'll first want to cut the cucumber in half length-wise, then scoop out the seeds). Set on a small plate.
5. Divide the pasta onto two large plates or bowls. Serve with the bowl of sauce and the plate of veggies; each person can then add whatever amounts of sauce and veggies they like.

o
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stir-fried vegetarian udon

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