This is my first post as a lady who resides in London. I moved here this past weekend for good and I could not be happier that I get to live with my favorite person in my favorite city. After two (sometimes arduous and excruciatingly emotional but ultimately amazing and strengthening) years of long distance, living in the same place as Leo is pretty much the best thing. We have a wedding coming up (ours, whoa!) and a house to move into and lots of exciting things on the horizon.
As you can imagine, all this moving overseas stuff required a whole lot of cleaning, sorting, and packing at my parents’ house in Ohio. I may or may not have just shoved all of college things into a corner of my childhood room after graduating, so upon my return from NYC I may or may not have had to sort through piles and piles of sh*t. And sorting through piles and piles of sh*t works up an appetite. Which brings us to this salad.
First of all, I’d just like to point out that this salad contains noodles. Nearly all of my favorite salads contain noodles or fried things (helloooo, fried watercress salad from SriPraPhai in Queens), so we’re off to a great start.
The noodles—udon in variety—are chilled, then paired with lots of crunchy vegetables and leaves and tossed in a zingy, citrus-forward dressing that keeps the whole thing light and refreshing. Top with a soft-boiled egg, peanuts, and cilantro, and you’ve got yourself a crazy-good meal. I had some leftovers that I ate for lunch the day after I made it (in the midst of more frantic sorting and packing) and thought it was just as good, if not better, because the flavors in the dressing had intensified. If you find yourself moving overseas in the near future, I suggest you whip up this salad as your mid-packing meal.
Or you could, you know, just make it and eat it any old time. No drastic life changes required.
- 4 oz. udon noodles
- Juice of 1 orange
- Juice of 1 lime
- 2 Tbsp. sesame oil
- 1 Tbsp. soy sauce
- 1 tsp. honey
- 3/4 tsp. sriracha
- 1/2 tsp. grated ginger
- 1/4 tsp. grated garlic
- 1 cup chopped romaine lettuce leaves, packed
- 3 oz. carrot (1 medium carrot), cut into matchsticks
- 2 1/2 oz. cucumber (about 1/2 of an English hothouse cucumber), cut into matchsticks
- 4 oz. celery (2 ribs), thinly sliced
- Soft-boiled eggs, cilantro, and crushed peanuts, for serving
- Prepare the udon noodles according to package directions, then drain and rinse with cold water until chilled through.
- In a small bowl, whisk together the orange juice, lime juice, sesame oil, soy sauce, honey, sriracha, and grated ginger and garlic.
- Add the noodles, lettuce, carrots, cucumber, and celery to a medium bowl and toss with the dressing. Divide the salad between four bowls and serve topped with the soft-boiled eggs, cilantro, and peanuts.