christopher575

The reason I posted the poll about my lunch salad yesterday was that the store was out of my normal lunch noodles, so I had to do something different. However, when I got ready this morning I found two more in my kitchen cabinet so I was able to bring those to the office, and never had to decide how to handle the salad issue.

But you guys were right. When I do it, I'll segregate a bit to preserve some of the textures.

Speaking of textures. When I was at the store yesterday I was trying to think of something to add to this series of bomb-ass salads for some crunch. I'm sick of croutons (burnt toast lol), and those fried chow mein noodles just seem so bad for you. I had a flash of inspiration on the way home from my doctor appointment today, and I encourage you to try it on your own salads because it was really good. I smashed a package of ramen up and used about a quarter or a third of it. Delicious.

The original inspiration for this was wondering if boiling the noodles and cooling them off could somehow simulate bun (vietnamese vermicelli) but then I realized I'd found what I was looking for last night. Huzzah!

I also decided while making tonight's salad that I'm going to have a lot of salads for dinner for a while. It's an easy way to play around with a lot of flavors while avoiding the stuff I generally hate about cooking.

I wonder how my salad buddy is doing.