Noodles, Noodles, Noodles

No, I'm not dead. I've just been on a "lean-out" getting ready for a race, so there hasn't been much going on in the kitchen. Thankfully, pasta is back in my diet, and I've got a few recipes to share.

Teriyaki Pasta Salad
1 pound bow tie pasta, cooked according to package directions
craisins
honey-roasted peanuts
green onions
chicken
sesame seeds
sliced water chestnuts
mandarin oranges
Sauce:
2/3 cup teriyaki
2/3 cup white wine vinegar
1/3 cup oil
2-4 tablespoons sugar

I assume you know how to make a pasta salad. Knock yourself out.
One note: the flavor of the sauce mellows a lot over time. I usually cook the noodles and combine with the sauce and refrigerate for a few hours or overnight, then toss in the remaining ingredients just before serving.

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Summer Soba Noodles
8 oz. soba (buckwheat) noodles (sub spaghetti if you like)
1 cup edamame
1 cup shredded carrots
2 Tbs. sesame seeds
1/4 cup peanut butter
2 T reduced sodium soy sauce
2 T canola oil
2 T hot water
1 T rice vinegar
1 T sesame oil
1T honey
1 1-inch piece fresh ginger, peeled and chopped
1 clove garlic, peeled and chopped

Cook noodles according to package directions. Drain, rinse with cold water, drain again.
Toss the cooked noodles with edamame, carrots, and sesame seeds, set aside.
Mix remaining ingredients in food processor or blender until smooth. Toss into noodle mixture. I like my peanut sauces a little sweet, so I added a little sugar to taste.

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Curry Cellophane Noodles

I'll be honest...this one was not my favorite. Bruce loved it, however, so it makes the cut.

1 3.75 oz. pkg. cellophane/bean thread noodles
1 T cornstarch
1 cup light coconut milk
1 T canola oil
1/4 cup chopped onion
1 red pepper, chopped
1 clove garlic, minced
2 tsp. minced fresh ginger
2 green onions, chopped
1 tsp. curry powder
1/4 tsp. salt
1 lb. pork chops, cut into bite size pieces
1 Tbs. lime juice
1 Tbs. chopped cilantro

Soak noodles in hot water for 10 minutes. Drain and keep warm. (Like any of these recipes, you can sub any noodle you like.)
In a small bowl, whisk together cornstarch and coconut milk, set aside.
Heat oil in a small pan. Add pork and cook for 3 to 4 minutes. Add onion, saute 2 minutes. Add red pepper, garlic, ginger, green onions, curry, and salt; cook 2 minutes more, or until pork is no longer pink inside.
Create a well in the center of pan, then add milk mixture and lime juice. Heat 30 seconds or until it starts to thicken, mix with rest of the ingredients. Cook 1 minutes. Serve over noodles, sprinkled with cilantro.