I like the idea of chilled leftover noodles. These make the perfect lunch. I made this recipe as a warm dinner, with hopes for the leftovers. This recipe is from The Diabetes Food and Nutrition Bible, by Hope Warshaw:

ASIAN NOODLE SALAD
Yield: 4 servings

4 cups thin spaghetti or udon noodles
1 cup slivered carrots
1/2 cup slivered celery
1/4 cup minced shallot

Dressing:
1/3 cup peanut butter
3/4 cup vegetable broth
2 Tbsp. tamari soy sauce
1 tsp. minced ginger
2 cloves garlic, minced
2 tsp. arrowroot
1 Tbsp. water
crushed red pepper flakes
1 Tbsp. minced cilantro
1 1/3 Tbsp. sesame seeds

In a salad bowl, combine the cooked noodles with the carrots, celery, and shallot.

In a small saucepan over medium-high heat, melt the peanut butter with the broth, soy sauce, ginger, and garlic. When mixture is boiling, combine the arrowroot and water. Add to the sauce. Cook until thickened.

Add the red pepper flakes and cilantro. Pour over the noodles and sprinkle with sesame seeds. Chill for 1 hour.

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The “1 cup slivered carrots” equaled 1 carrot for me; “1/2 cup slivered celery” was 2 stalks of celery; “1/4 cup minced shallot” was 1 shallot. I used red pepper flakes as an individual option (I need to keep my two-year-old in mind).

Arrowroot works like cornstarch to thicken a dressing/sauce, but it is indeed a less-processed option. Here’s the Wikipedia definition:

The roots are dug when they are about twenty years old. When good, they contain about 23% starch. They are first washed, then cleaned of the paper-like scale, washed again, drained and finally reduced to a pulp by beating them in mortars or subjecting them to the action of the wheel-rasp. The milky liquid thus obtained is passed through a coarse cloth or hair sieve and the pure low-protein mucilaginous starch allowed to settle at the bottom as an insoluble powder. This powder, dried in the sun or in drying houses, is the “arrowroot” of commerce and it is at once packed for market in air-tight cans, packages or cases. Arrowroot has in the past been quite extensively adulterated with potato starch and other similar substances, so care is needed in selection and buying. The genuine article is a light, white powder (the mass feeling firm to the finger and crackling like newly fallen snow when rubbed or pressed), odorless when dry, but emitting a faint, peculiar odor when mixed with boiling water, and swelling on cooking into perfect jelly, very smooth in consistency—in contradistinction to adulterated articles mixed with potato flour and other starches of lower value which contain larger particles. Most starch sold today as arrowroot is actually cassava flour, which does not have the same gelling and nutritional properties. Kudzu flour has also been described as arrowroot.”

So make sure you have a reliable source for your arrowroot powder. I added 16 oz. of chopped, baked tofu to this noodle dish, just to increase its heartiness.

RECIPE: easy and suitable for large quantities
PREP TIME:
just boil the noodles; may be eaten warm or chilled
TASTE:
do you like Chinese peanutty noodles?

My next recipe will work with eggplant: “Seasoned Eggplant Sauté” is from 1,001 Recipes for People with Diabetes, by Surrey Books. See my results at this site on Friday, April 6.