Wednesday, July 9, 2014

Cold Asian Noodle Salad the Perfect BBQ Side #BlueDragonMom

Tender rice noodles are paired with spicy radish and refreshing cucumber, all tossed in a sweet and savoury Asian dressing.

We've been off school for just over a week and I am enjoying this change in routine. Gone are the early mornings, the afternoon pick ups from school, the homework and studying. We have been enjoying lazy mornings, afternoons at the park, or playing in the sprinkler and late dinners on the grill. As much as I love comfort food, once May rolls around, I am itching to fire up the grill. I just love thinking up new BBQ side dishes. I usually plan my side dish, then choose a protein to go with it. This month Blue Dragon wanted us to focus on sides for BBQ season and I decided to go with a cold Asian salad. I had received a package of Rice Noodles in my goodie box and was itching to cook with them.

This salad could not be any simpler. The noodles cook up in no time and the dressing is simple, yet so full of amazing flavour. I decided to add spicy radish, cool cucumber and mild green onion to my salad. I added some toasted sesame seeds for a little extra texture. The kids LOVED it! The dressing was sweet and savoury and the ginger added almost a flowery taste to the noodles. I paired the salad with some grilled shrimp, which I had marinated in Blue Dragon Sweet and Sour Stir Fry Sauce. They added a wonderful sweet spice to the salad.

Cold Asian Noodle Salad

1/2 pkg Blue Dragon Rice Noodles
5-6 radishes, thinly sliced
1/2 C cucumber, julienned
2 green onions (tops only)

1 Tbs Blue Dragon sesame oil
1 Tbs brown sugar
1 Tbs soy sauce
1- 1 inch piece of fresh ginger, grated
2 Tbs sesame seeds, toasted

Cut green onion tops into 1 1/2 inch pieces. Cut each piece into thin slivers and add to a bowl of ice water. The ice water will cause the green onion strips to curl.

Place rice noodles in a large bowl and cover with boiling water. Let sit 3-5 minutes and drain using a fine wire strainer. Rinse with cold water and drain by placing strainer on paper towel, to remove excess water.

In a small bowl, whisk the sesame oil, brown sugar, soy sauce and grated fresh ginger. Whisk in 3/4 of the sesame seeds.

Place drained noodles, radishes and cucumber into a large bowl. Pour dressing over all and toss to coat. Let sit while you grill the shrimp.

Before serving, top with green onion and remaining sesame seeds.

How would you like the chance to add some Asian flare to your BBQ this summer? Blue Dragon Canada is giving away a package full of Blue Dragon products to five lucky winners! So head on over to the Blue Dragon Canada Facebook page to enter. Contest ends July 26th and is open to Canadian residents only.

“Disclosure: I am part of the Blue Dragon Ambassador program with Mom Central Canada and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.”


Del's cooking twist said...

I keep this recipe in mind. Looks delicious!

Meal Plannin Maven said...

What a perfect summer dish...so full of flavor and fun to make!

KC the Kitchen Chopper said...

That photo tells it all. just gorgeous. Love the shrimp and it's a must try for me! ;) thanks Cindy. This would look good on our linky #theWeekendSocial We start tonight at 9:00 PM EST. ;) hope to see you there! http://wwww.theKitchenChopper.com