When it’s hot, I completely lack the motivation I need to cook dinner. Maybe it’s because I associate cooking with a warm kitchen and hearty meals, neither of which are really fitting during a heatwave. But cool salads are quick, easy, and refreshing, so we’ve been eating a lot of those lately.
I grew up eating this cold noodle salad year-round in Hawaii, and lately I’ve been craving it like crazy. Since many of the original ingredients can only be found in Asian markets and a lot of us don’t live near one, I’ve adjusted the recipe to include ingredients you can easily find in your local supermarket.
Somen noodles (1 package) or angel hair pasta (1/2 box)
1/4 cup shredded carrots
1/2 cup chopped green onion
2 cups chopped imitation crab or kamaboko
1 egg (optional)
1/4 cup soy sauce
1/4 cup rice vinegar
2 tablespoons sugar
1/4 cup vegetable oil
1. Cook the noodles according to the directions on the package. Drain and rinse under cold water. Set aside.
2. Optional: To make the egg omelette, heat a frying pan on medium. Scramble the egg, then pour into a thin layer in the heated frying pan. Flip when golden on bottom side. Remove from pan, allow to cool, roll up and slice into thin pieces.
3. Place noodles, carrots, green onion, imitation crab, and egg in a large serving bowl.
4. Combine soy sauce, rice vinegar, sugar, and vegetable oil in a Mason jar or other screw top container. Shake well to combine. Pour over salad and toss just before serving.
I’m always on the hunt for easy dinners for these hot summer days, so let me know what you’re cooking to keep cool!