Recently the cover of Bon Appetit donned a picture of spicy Sriracha chicken kebabs. They looked delicious, and I knew I wanted to make them.
The recipe was pretty straightforward, and they turned out perfectly. The question was, what to make with them? I love a good Asian noodle salad, but the last one I made was only okay, not particularly worthy of making again, so I really wanted a side dish that would complement these spicy kebabs.
A simple salad with an Asian vinaigrette would do fine, but I really wanted something more satisfying, so I decided on an Asian noodle salad with a sesame/ginger sauce and lots of veggies.
I love how this salad came out. It was full of veggies, and I even used whole wheat noodles to make it healthier. You could do the same thing with soba noodles, too.
The great thing about this dish is that you can really use the veggies that you like. I wanted something colorful, so I used purple cabbage, multicolor peppers and green edamame. I also wanted the salad to be veggie-heavy, so I added a lot of extra veggies, and the noodle-to-veggie ratio was heavy on the veggie side.
The dressing is great and very versatile. It is great on this salad but would work as a simple dressing for spinach, too. I go heavy on the garlic and ginger, so feel free to add extra if you like. I also put a splash of extra Sriracha on top of the noodles, but if you are hesitant on spice you can leave it out altogether.
This side dish is perfect to bring to a summer barbecue as it is best served at room temperature. It is good the next day but crisper if eaten within five hours. I loved it with the grilled chicken, but it would be nice with pork or Korean-style ribs.
If you need to make the day before, wait to dress and toss it until a hour or so before you are ready to serve.
Remember, you can add different vegetables for this, and as many as you want. Some variations not included below are: julienned carrots, cucumbers, thinly chopped celery, or even sliced zucchini or yellow squash. If you prefer basil to cilantro, use basil instead.