Ginger Cilantro Lime Dressing for Fresh Noodle Salad

I love Oyama’s/Simmering Soup’s Fresh Noodle Salad from Trader Joe’s so much and I want to eat it more often, but there isn’t a Trader Joe’s near me. Hence, I want to try to make it myself. 

The noodle is very basic, cooked and drenched thin udon noodles, but I think regular rice vermicelli is suitable for this dressing as well.

The noodles are tossed with the dressing (which I will include the ingredients in this post, direct from the packaging) and also chopped peanuts and roasted grated coconuts. There are a few strands of shredded carrots in the box as well, but I thinnk we can stretch our creativity and include taugeh (beansprouts) as well.

Dressing
Rice vinegar (rice, vinegar, sugar, salt) — can be found readily bottled in Asian markets or the International aisle in supermarkets
Soy oil — would it make a difference if it wasn’t soy oil, but regular canola oil?
Cilantro
Peanuts
Garlic
Ginger
Lime juice
Salt

I think all the ingredients would be pureed/blended until smooth while the oil is slowly being dripped into the blended; probably the same method of making mayonnaise.

Peanut Topping
Roasted chopped peanuts — I think we can roast the peanuts and then grind them as well
Toasted coconut flakes
Garlic — I can’t taste it in the topping that was provided in the box
Salt

The dressing can also be good with seafood BBQ and fire-roasted fried tofu/tofu cubes. It can almost pass as a kind of salsa and you can dress up your tacos with twang from the dressing :P.

Hello Everybody!

After much encouragement from Andy (my hubby), friends, and the rest of the family, I had decided to keep a blog solely for documenting the various stuff I make to fill our bellies. Despite having to deal with a tiny, minimalistic kitchen and the lack of traditional Asian ingredients that are made available in Detroit, I must admit that I must love cooking and am somewhat talented at making stuff up in a whirlwind However, I am not very good at baking so you might not find a lot of posts from me that revolves around using flour and yeast

I have to make those who read my blog aware that I am vegetarian, and has been for the past 11 years. I have never felt deprived of gastronomical contentment despite being a vegetarian, and I am glad to share that joy with my hubby. Knowing that I have the ability to satisfy him gastronomically, I am confident that the stuff I whip up will probably convince others that it’s not that hard being a vegetarian after all! I guess most people have a big misconception that vegetarians and vegetarian food are boring. Well, wait till you see what’s here!!  So, let’s stop gabbing and start chowing, eh?