Asian Fusion

I bought some soba noodles the other day and I wasn't sure what I was going to do with them, but I found an interesting recipe by Guy Fieri. I love Guy. He's Money! I absolutely love his restaurant, Tex Wasabi up in Santa Rosa (he has one in Sacramento, too). Anyway, this recipe turned out really good. I give Guy the credit, but I didn't follow it exactly. As for the veggies, I ommitted the napa cabbage (I used red cabbage instead), bean sprouts, & bok choy, simply because I didn't have them on hand. I would kick it up a little bit next time and add some red chili pepper flakes. I also used Ponzu flavored soy sauce instead of regular. I hope by giving Guy the credit, its ok for me to post it here...?

"Dang Cold Asian Noodle Salad, by Guy Fieri:

1 package soba noodles (I used 2 bundles and it was plenty...there were 3 in the package)
1 teaspoon sesame oil
2 tablespoons rice wine vinegar
3 tablespoons soy sauce
1 teaspoon hot chili oil
1 tablespoon hoisin sauce
5 tablespoons extra-virgin olive oil (I cut it down to 4)
1 carrot, thinly sliced or julienned
2 celery stalks, thinly sliced or julienned
5 green onions, bottom 4 inches, thinly sliced
1/2 cup thinly sliced napa cabbage
1/2 red bell pepper, thinly sliced or julienned
1/2 cup julienned bok choy
1 cup bean sprouts, optional
3 tablespoons minced fresh cilantro leaves
3 tablespoons sesame seeds, toasted, for garnish
4 tablespoons unsalted peanuts, for garnish

In a medium stock pot, boil water, add salt and cook noodles. When finished, place noodles in an ice water bath to cool. Drain and set aside.

In a medium bowl combine, sesame oil, vinegar, soy sauce, hot chili oil, hoisin and extra-virgin olive oil. Mix thoroughly and then combine prepared vegetables and noodles.

Garnish with sesame seeds and peanuts."

I did not use peanuts, and I would let it chill for an hour or two next time, so that the flavors have a chance to marry. I didn't take pictures. I'm trying to remember to do that. I think this salad would go amazingly with Guy's Wasabi Sake-Tini!!! He puts powdered wasabi on the rim of the glass, mixes vodka & sake, and garnishes it with a pickled ginger stuffed olive. OMG! Yum! Guy, can you feel my love?

Tomorrow I'm going to make the Buffalo Chicken Soup that Stef at 365 Days of CrockPotting posted a few days ago. I marinated the chicken in the buffalo sauce before I baked the chicken tonight. I would have made it today, but I'm out of Velveeta. Well, its just not something I always have on hand. What can I say? But God, this soup...it looks so good!!! Can't wait to try it.