MY REAL LIFE KITCHEN

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7 days in a (not so perfect), perfect kitchen.

Warn noodle salad Noodle Salad

DAY  ONE - Fulfil the task of making bulk muesli for your customers (this week, that meant 5kg of muesli). In between bakes, leave the house to install public artworks. Cool muesli by letting it sit on your dining table and allow it to wait patiently to be packaged. Meanwhile, you hear the sweet voices of your beautiful customers haunt you in your sleep – Elisa, do you have any muesli, I have run out and need more! (I know, I feel terrible).

 

DAY TWO – Wake with tired eyes and head out for your early morning run with the dog. As you hop out of the car to go work, realise that you completely forgot that it was your husbands birthday. Feel the full fright and horror come over you, and then attempt to console yourself by telling yourself  that ‘he isn’t even big on birthday’s anyway.’ That afternoon, switch to super-human mode and rush to the shops to buy and prepare his very rare and favourite – bbq ribs, phone a couple of friends to come around, make an epic LOADED WITH SUGAR, BUTTER and CHOCOLATE brownie and serve it with ice-cream. (I think I recovered, only just).

 

DAY THREE- Hurry home from work to attend a farewell bbq for a very dear and sweet friend. With an exhausted and heavy heart, go home and package 5kg of muesli. There is no time, for bedtime.

 

DAY FOUR - Dinner happened, I think? At 8.30. It was a three cheese and spinach omelette – at last, comfort.

 

DAY FIVE- Take your man out for a dinner date. For the first time ever, at the pub you choose to dine at, there is and 20 person long line up and an hour and thirty minute wait on food. Suck it up and wait anyway. The local Barramundi was worth it.

 

DAY SIX- Drink coffee and eat breakfast of papaya, macadamia, coconut and yogurt – the only relatively nutritious food you consume all day. Everything else comes out of a packet because you were to busy enjoying the outdoors, fishing. Get home late because your boat gets beached at low tide and then hurry to catch a movie, Transformers 4 – ‘Cause that’s what wives do when they forget their lovers birthday earlier that week. Dinner was interesting. I think there were M&M’s involved, oh, and a delicious serving of gluten free pasta with spinach, homegrown tomatoes and goats feta at 10.30pm.

 

DAY SEVEN – Rush home from work to teach a friend how to make sauerkraut – my favourite part. Complete the day by buying a bucketload of silver-beet on the way to the park for a late afternoon barbecue with friends. Steak and salad for me, leftovers for the pup. The day is officially over when my loaf of sourdough is ready to proof in the fridge overnight.

 

Somewhere in amongst those days, I found a moment to make this warm, veggie noodle salad – I really don’t remember when that moment happened.

 

RED CABBAGE AND NOODLE SALAD WITH GINGER AND SESAME DRESSING

 

200g cooked rice stick noodles

1/2 small red cabbage, finely shredded

1 small sweet potato

1 long red chilli

1 small cucumber, thinly sliced

a few sprigs of fresh mint

 

For the dressing 

2 tbls toasted sesame seeds

2 tbsl tamari

2 tsp sesame oil

1 thumb ginger – grated

1 tsp mirin

1 tbsp rice wine vinegar

 

Combine all the dressing ingredients and mix well.

 

Preheat oven and roast sweet potato cubes until golden brown and crunchy. Meanwhile toss cabbage in a heated wok with sesame oil until almost tender. Add the rice noodles and a little more sesame oil if required.

 

When ready to assemble, combine sweet potato and noodles together and mix the sesame ginger dressing through whilst still warm. Garnish with fresh mint and cucumber slices.

 

 

 

 

 



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