Author Notes: I made this for the DC area Food 52 Canorama last weekend. We were basing our lunch around monkeymom's banh mi and this seemed like it would be a complementary side dish. I was inspired by thirschfeld's use of Chinese celery in his Shredded Pork and Chinese Celery Lo Mein, but since we had vegetarians in the group, I used my basic sesame noodle recipe and added some veggies, including the Chinese celery. I also topped it with lots of Thai basil and a touch of cilantro, as for me, a little cilantro goes a long way. You could easily sub in other vegetables such as snow peas, napa cabbage or cucumber instead of the Chinese celery. I like the bite the celery provides, though! - healthierkitchen - healthierkitchen
Food52 Review: We really liked this! The Chinese celery – which is well worth the effort to source – is truly a revelation. Though two cups of the stuff may seem like an awful lot, having it sit in the boldly flavored sauce, with the hot noodles, produces a balanced, delicious result. And the combination of Chinese celery leaves with cilantro and Thai basil is simply brilliant. I added some stir-fried chicken and coarsely chopped blanched snap peas to create a light but filling one-dish meal. All agreed that this recipe is, hands down, a winner! - AntoniaJames - A&M
Serves 4-6 as a main dish, 8 or more as a side dish
- 16 - 18 ounces udon noodles (some brands have different amounts in the package). You can also use soba noodles or spaghetti
- 3 carrots, shredded or julienned (I use a julienne peeler)
- 2 cups Chinese celery, rough chopped stems and leaves
- 1/4 cup peanut oil
- 1 teaspoon crushed red pepper flakes
- 3 tablespoons toasted sesame oil
- 5 tablespoons honey
- 5 tablespoons lower sodium soy sauce
- 1 tablespoon sesame seeds
- 1/4 cup cilantro, chopped
- 1/2 cup scallions or green onion, thinly sliced
- 1/2 cup unsalted peanuts, chopped
- 1/2 cup Thai basil, larger leaves roughly torn
- Cook noodles according to directions, leaving them al dente.
- In a saucepan, lightly cook oils and red pepper over medium heat for a few minutes, taking care not to let it boil. Stir.
- Add the honey and soy sauce to the pot and stir well.
- Place the carrots and celery into a large bowl, and put the hot noodles right on top. Add the sauce over top and mix well.
- Refrigerate for several hours or overnight. Let noodles come to room temperature for a half an hour or so and then add the last 5 ingredients just before serving. Toss well.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Recipe Using Fresh Basil