Thai Noodle Salad
Need a vegetarian main course? Thai Noodle Salad could be an amazing recipe to try. This recipe serves 8. One serving contains 363 calories, 17g of protein, and 21g of fat. This recipe covers 24% of your daily requirements of vitamins and minerals. This recipe is typical of Asian cuisine. From preparation to the plate, this recipe takes about 25 minutes. Head to the store and pick up bean sprouts, ginger, romaine lettuce, and a few other things to make it today.
In a large pot of lightly salted boiling water, cook the udon noodles for about five minutes or until tender.
Drain and rinse the noodles under cold running water and let cool.
Whisk the peanut butter, milk, ginger, garlic, vinegar, soy sauce, sesame oil, and red pepper flakes in a small bowl until well blended.
In a large salad bowl, combine the cooked noodles, cucumber, sprouts, carrot, green onions and mint. Wisk the peanut butter dressing and pour it over the salad. Stir until well coated and serve chilled on a bed of romaine leaves.
Garnish with the roasted and chopped peanuts.
Recommended wine: Chenin Blanc, Gewurztraminer, Riesling
Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Thai. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Birichino Jurassic Park Vineyard Old Vines Chenin Blanc with a 4.4 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.
Birichino Jurassic Park Vineyard Old Vines Chenin BlancThe 2017 sports a perfume of orange blossom honey, apple butter, brimstone, and some peculiar precursor of lilac which activates not merely the olfactory system, but also the limbic system, autonomic nervous system, and other systems located in more distant sectors. Soil and micro-climate humidity during the 2017 growing season remained quite high through the growing season due to the enormous rains from the previous winter, contributing to the development of modest yet meaningful early botrytis. We last encountered these conditions in 2013 and produced a wine similar to that vintage - just off dry in the style known by the French as sec tendre - dry, yet tender. And as with previous vintages, this wine fermented in stainless steel without inoculation, and was aged until the following Spring in 8 stainless and 2 neutral Hungarian oak barrels.