My fingers burn. It is winter so my hands are really dry. I didn't really think through using lotion all day before cooking this.
I watched Kings of Pastry while I made this. Those guys are amazing.
I was looking at some design books I had at my parents house and I started daydreaming. Went further to sketching out what I want my apartment to look like. The disorganization and stuff all over the floors and corners is driving me nuts when I come home. So Ikea it was. I really like the Expedia, 4x4. But I drive a red rabbit, so that meant I had to buy two small ones, which I actually like better side-by-side.
oh my goodness my arms hurt trying to carry those from the garage to the front door! When I got up to my floor, I just dragged the boxes. Clearly I need to lift in addition to yoga sculpt on Mondays.
yum. I want more. I think I'll do tofu for the leftovers - although I could bring this cold to school for lunch. mmm.
Now I want cake! darn pastry chefs making everything look so good!
Asian Noodle Salad
adapted from Epicurious Bon Appetit 2009
1 package rice stick noodles (maifun)
4 1/2 tablespoons fresh lime juice (2 limes)
3 tablespoons fish sauce
4 teaspoons chili-garlic sauce
2 teaspoons sugar
1 pound peeled deveined cooked medium shrimp
1 cup thinly sliced Japanese cucumbers or Persian cucumbers
1 8-ounce package sugar snap peas, cut crosswise into 1/2-inch pieces (about 2 cups) - can find frozen at ethnic groceries
1 red bell pepper, thinly sliced
1/2 cup (loosely packed) fresh mint leaves
1/2 cup (loosely packed) fresh cilantro leaves
Cook noodles in large saucepan of boiling salted water until tender, stirring occasionally, 4 to 5 minutes. Drain. Rinse with cold water; drain well. Using scissors, cut noodles into thirds. Do this, or you feel like you are choking each bite you take.
Whisk lime juice, fish sauce, chili-garlic sauce, and sugar in small bowl until sugar dissolves. Place shrimp in medium bowl. Add 2 tablespoons dressing; toss to coat. My shrimp was uncooked - I marinated in a little of the sauce and then cooked until pink.
Divide noodles among bowls. Top with cucumber slices and all remaining ingredients. Spoon shrimp with dressing over, and drizzle with remaining dressing.
