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Author Notes: I made this for the DC area Food 52 Canorama which was at cheese1227's in PA. We were basing our lunch around monkeymom's banh mi and this seemed like it would be a complementary side dish and easy to transport. 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! this is best served at room temperature so it's perfect for a potluck or picnic - 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 - The Editors
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 Dinner That Makes a Good Lunch
- This recipe was entered in the contest for Your Best Portable Side
- This recipe was entered in the contest for Your Best Fresh Herbs
- This recipe was entered in the contest for Your Best Recipe Using Fresh Basil