Foraging my vegetable bin in an act of desperation, I come upon the lettuce and the cuke…
In an attempt to find something to eat despite our refrigerator jammed with take-out containers from the local Indian restaurant and hummus and olives from Sahadi’s on Atlantic Avenue, I come upon the lettuce and the cuke.
It’s obscene considering the rate of hunger across the country and the ton-age of food we Americans toss every day, to be sorting through containers of food to find food to eat. But we live in a world of paradoxes and sad ironies. Doubly so for me, a kid who grew up eating government cheese…
It feels like an act of desperation, sort of, to bring the lettuce and cucumber together to put over noodles…
So introductions in a big bowl were made: cuke, romaine, and noodles tossed with chili flakes, garlic, rice wine vinegar, honey, sesame oil, sesame seeds, salt and pepper.
Surely, anything tossed with noodles is a good idea…
but dare I claim these noodles Korean?
Cucumber and Lettuce with Noodles
romaine lettuce, chopped (or whatever you like)
rice wine vinegar
salt & pepper
1. Boil noodles until cooked, but not mushy. Rinse in cold water. Drain.
2. Mix the following in proportions that make sense to you: garlic, rice wine vinegar, sesame oil, sesame seeds, honey, chile flakes. Set aside.
3. Mix the lettuce and cucumber in a big bowl. Add the well-drained noodles and toss with the seasoning mix. Season with salt and pepper.