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cynthia lair - feeding the young athlete

8/28/12
Dear Cynthia and The Cookus Gang:
Just made the Mediterranean Quinoa Salad again, first time this summer-- it continues to utterly amaze and delight! My mom loved it! My four yr old and 18 month old loved it! Happy and healthy dinner was had by all. Thank you so much!
Jen

8/27/12
Hi, I wanted to let you know that I just did the Danskin Triathlon (my first such event), and I took Lime Boost in my water bottles. It was great.
Jami

7/29/12
I printed this a year ago, but finally got around to trying it (Gays Mini Pot Roast). I was afraid of all the steps and thought my 8 quart le Creuset pan would be too big. I took the plunge and boy am I ever glad I did!! This was amazing!!! I used dried herbs since that's what I had and it still turned out amazing. I used fingerling potatoes cut up and I used a few extra parsnips. It was soooo good!! I think you are the best Cynthia!!!! You give me SUCH confidence in the kitchen. I am almost 40 and finally gaining some self esteem in the kitchen - THANKS TO YOU!!!
Rebekah

7/23/12
This is simply delicious. (Bourbon BBQ Shrimp) Words overheard at dinner tonight from my hubby and two kids in regard to this dish: stellar, amazing, the best shrimp, and soooo good. Thanks for another winner recipe! (Oh, and I served this cornbread; it was a great match.)
Hillary

6/14/12
Cookus Interruptus - you guys are a hilarious team! You really pulled out all the stops to give Ms. Selengut a warm welcome. I love what you guys do x
Tui

6/13/12
That was killer. (Hoppin' John) Made with andouille sausage, cheesy corn grits and braised bok choy and kale from the garden. Everyone loved it, and my 3 year old cleaned her plate, much to my delight! Did wish I had a nice blob of sour cream, though...
Stephanie

3/8/12
Chinese Vegetable Fried Brown Rice:
WOW - I want that for breakfast, too! (I am talking about the stir fry people!)One of the funniest interruptions yet! Have to share this one with my mom...
Heather

1/5/12
Firstly, this looks delicious and amazing and I can't wait to try it. (Chicken and Kabocha with Chocolate Enchilada Sauce). Secondly, Matt completely cracks me up in this. Cynthia makes a great foil to his craziness. Well-done!
Kymberlee

12/11/11
My 2 year old daughter and I watched this video before making our own. We went into the kitchen, popped the Mochica into the oven, and next thing I know she is stretching on the ground with her feet in the air. Then, biting into the finished product she says, 'come here little sizzler!'. I was in fits laughing. Thanks for great recipes and great fun.
Stephanie

11/29/11
So, I've said it before and I'll say it again...my 5-year old daughter LOVES this soup. Tonight she had 2 bowls full with olive tapenade on top. And when I was packing up the little bit that was leftover, she asked that I save it for her to eat tomorrow, The recipes says this serves 6-8, but in our family it barely feeds 4. We can't get enough of it.
Anna

10/25/11
you guys are silly but it helped me to keep watching.
Rob

1/25/12
I find that everything here "speaks" to my instincts. Everything I see here just feels intuitive to me. Maybe it's because we're in the same camp, or maybe also because the "loose pattern" of philosophies you've woven together here fits so well for so many of us. Thank you!
Jennifer

9/18/11
As a newbie to whole foods and anything that isn't meat and potatoes...your recipes and fun way that you give lessons really are making the transition to healthy eating easy. Thank you so much!
Raquel

7/17/11

you guys are BRILLIANT with your videos. The entertainment value opens up the floodgates of people who want to watch and (inadvertently) learn from you about the wonders of whole foods. I use them in our kids' cooking classes all the time. Lots of laughs and learning! "Who doesn't like applesauce? I'll tell you who, freaks and crazy people!" We love Jane!"

Marirose

5/19/11

My 2 year old LOVES this soup (Yaki Soba). She scoops the broth with her little spoon and picks up every last bit of tofu, bok choy, and mushroom with unbridled enthusiasm. I love your recipes and best of all my family does too! Thank you!

Heidi Denis

5/5/11
Keep up the great show! LOL...my kids watched 5 episodes today... my oldest loves Jane and keeps watching to see if she's going to get together with what's-his-name and my boys couldn't stop laughing at Darrell and they all want to know why they can't see Captin J.
Tomena Reed

3/19/11
I made this soup tonight and it was, by far, the best homemade soup we have ever had. 3 generations ate together, even my 5 and 2 year olds! Thank you from the bottom of our empty soup bowls!
Taylor Hope

I've been consistently cooking your meals for over a month, now, and I love all the recipes I've made. Even my husband loves them, which is amazing because, in the past, he's usually complained when I made 'healthy meals', calling them 'a snack'. Thanks for making it so enjoyable to eat healthy!
Erin Fields-Johnson

2/11/11
This is my 3rd recipe this week since Saturday night-it's only Monday! I'm hooked on your site. such great food and love the videos. Thanks to all!!!
Josie

1/13/11
Wow, what an amazing site. I made your fish tacos for dinner last night and my 13 yo commented on how good they were. In fact she said, Mom everything you've made from Cookus Interruptus has been good! Yes, delicious and easy!! Thank you so much
Ruby Cacchione

12/29/10
while watching this video (Be Bop Breakfast) my 7yr old daughter was totally perplexed that you would eat cooked greens for breakfast. (we do green smoothies, but my kids are pretty skeptical about other usage of greens) But after watching it through she asked if we could try it tomorrow! I think we are going to watch a few more videos!
Annie Moore

12/15/10
Pacific NW Magazine loves Cookus! Read the story by superfabulous Greg Atkinson.

10/29/10
Rosemary Red Soup: I make this soup for my birthday every year. It was the soup that got me to reconsider beets after hating them since birth. Now I love them, as long as they're fresh!
Anne

10/14/10
For my birthday last week, my friend helped me make the apple pie with butter crust. We couldn't stop congratulating our pie while we were eating it. It was delicious...and we had no hesitation about serving our daughter nice hefty slices. Thank you, Cynthia Lair. Your recipes make my life better every day.
Anna

10/8/10
I've been cooking from your website for the last few weeks, and every single recipe I've tried has turned out Incredible. Thank you so much for doing something like this! The videos make it very simple for a visual learner. I look forward to any new recipes you post :)
Susan

9/21/10
I just have to say, once again, how much I love your website. I've been a huge fan of the cookbook for years and the website makes it fresh. True story: my kids (5 and 2) and I will sit and watch your videos. My son, the 5 year old, loves them!
Hillary Mizia

9/10/10
Where have I been? I just now came across your site. I have never enjoyed looking at recipes as much as yours and had such a laugh plus great info. and learned something. You are ALL a kick. Thank you for being here, keep up the great work and info. There is nothing out here like you, what a joy. Must say, I watch you everyday. Thanks
val greene

"My 4-year-old son referred to it as 'the phenomenal noodle salad' and kept offering additional helpings to everyone at the table! I will definitely be making this again. :-)"
-Lindsey Parks
(see Asian Noodle Salad)

"Cooking for my family had become a chore. I was basically in a rut until I came across your site via the OCA. I have actually began enjoying cooking again. My kids are now even trying simple recipes on their own. I feel such a sense of satisfaction knowing I am preparing food that's nourishing and delicious. I have learned so much. Thank you, thank you :)"
-Kaylla

"I must tell you what an inspiration your blog and videos have been to me....and my kids. We love watching you and learning great tips."
-Laurene

Townsend Letter raves about Cynthia's book and Cookus Interruptus in October 09 issue!

Danny Jensen at Take Part loves Cookus Interruptus. Read about it!

"This has to be the best cooking show EVER!!! Besides being so funny, they make this type of cooking seem so approachable. Kudos on doing a great job!!!!"
-Cheryl

"I have been cooking more. I made some really good fried tofu, delicious soba noodles, Bok Choy (from the collard greens vid), Blanched red cabbage, fried rice, some thing else I can't remember, and almost every day for breakfast I eat either quinoa or steel cut oats. Not only that my knowledge on food has increased 10 fold. All thanks to you. xo"
-Joel

"Can I just say that your videos make me laugh my butt off? Is that ok? Did I mention I am totally by myself when I do this? Loooove you guys!"
sunbronzedbabe

"Besides providing amazing how-to recipes on whole, organic foods, you weave a gentle little funny-family story-line throughout that always leaves me wanting more. I forward your site to friends with the spoiler, "pssst, bet you can't watch just one!" There's just nothing like your program anywhere!"
Lynne Lillie

"What a really well conceived, and nicely organized website. Being gut-bustingly funny is an added bonus. Nice job, Fam."
Steven Lee

"I've been cooking uninterrupted for the past 3 days and I'm loving it. I watch the videos with my toddler then we cook our family meal together. It's lovely:) Thank you guys for a great book &website."
Yasmine

"Clean, easy to use, and informative, the videos get to the point, and on the plate, in 4 to 8 minutes..." Read the whole glowing blog post!
Maggie Dutton, Seattle Weekly

"Your steel cut oats recipe did change my life!"
Julie

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Printable version

Asian Noodle Salad with Toasted Sesame Dressing

Reprinted from Feeding the Whole Family, 3rd ed. by Cynthia Lair.
I have taught a class called "Whole Foods Salads" many times and Asian Noodle Salad is often the favorite dish. You can create a most impressive summer meal by serving this with Nori-Wrapped Wasabi Salmon. Nutritionally impressive too!

Salad:
1 8-ounce package soba noodles
� cup chopped cilantro leaves
� cup toasted sesame seeds

Dressing:
2 tablespoons toasted sesame oil
3 tablespoons tamari or shoyu
3 tablespoons balsamic vinegar
1 tablespoon maple syrup
1 tablespoon hot pepper oil

Optional Additions:
Blanched vegetables
Chopped red cabbage and scallions

Cook soba noodles according to package directions. Drain and rinse in colander. To toast sesame seed, place in a dry skillet over medium heat. Keep seeds moving until they give off aroma, pop and begin to change color. Remove and set aside.

Combine dressing ingredients (toasted sesame oil, tamari, vinegar, maple syrup, and hot pepper oil) in small bowl; whisk together. Place drained noodles in a large bowl. Add dressing, cilantro and sesame seeds; toss gently. Add optional ingredients and toss again. In this video we took 1/2 pound of grass-fed flank steak and marinated it with some of the dressing, then pan-seared it and broiled it for 7 minutes. It was sliced on the diagonal and added. Vegetarians could add Fried Tofu to the dish which makes a delicious whole meal.

Preparation time: 20-25 minutes
Makes 4-6 servings

CLICK HERE

21 Comments:

Shari Heege
I've been cooking out of the second edition of the book for years and this dish has become a staple in our house. It gets taken to many potlucks, too. Always delicious and always a hit!
January 1, 2009, 11:10 pm

Melissa Schilling
I LOVE this salad!!! Thank you for posting this. Can I use whole wheat pasta instead of soba noodles? I can't find soba in our town. Yummy!!
February 16, 2009, 8:45 pm

Cynthia Lair
Hi Melissa, I'm glad you like the salad! (me too)I'm not particularly fond of whole wheat noodles because they are so heavy but they would certainly work. Regular white flour pasta works. And there are some other grain noodles (rice, spelt, kamut) that could works as well. Cynthia
February 17, 2009, 2:03 pm

Julie
I just bought your book and I love it! One question- in this recipe you mention 3 T. of sesame oil in the video but the text recipe calls for 2 T. Which works better? Thank you!
October 27, 2009, 10:58 am

Cynthia Lair
Hi Julie, I am the Queen of Inconsistency when it comes to recipes � always changing things. I like the 2 T. better. I thought the dish had a bit too much dressing and this is where I cut it back.
October 27, 2009, 11:09 am

sooooba
November 10, 2009, 12:25 pm

Patty Tompkins
I just love this recipe and make it at least once a week. I like to add more vegies, though. About 2 minutes before the soba noodles are done cooking, I throw in some broccoli and edamame into the water to cook, then drain and toss with the dressing. Oooooh, yummy!
December 11, 2009, 5:28 pm

Lindsey Parks
This was fantastic and so easy-- thank you! I used whole wheat spaghetti, added shredded carrots and blanched peas, and served it with your fried tofu. My 4-year-old son referred to it as 'the phenomenal noodle salad' and kept offering additional helpings to everyone at the table! I will definitely be making this again. :-)
February 14, 2010, 5:06 pm

Carrie Martin
This looks so good. I have some buckwheat noodles in the pantry and now I know what to do with them. Thx!
March 21, 2010, 8:55 pm

Joya L
What it that you are cooking this dish in? Is it some kind of Wok, pot, ovenware?
April 15, 2010, 4:53 pm

Cynthia Lair
Joya, It's just a big white serving bowl that happens to be sitting on the burner (the burner's not on.
April 15, 2010, 5:27 pm

Katrina
My kids make this all by themselves for a lunch. One will mix the dressing in a jar and then shake it up. The older one will cook the noodles (with proper stovetop supervision, of course). They like to top it with shredded carrots and any leftover steamed veggies around. Nori too. It's their very favorite.
June 4, 2010, 2:19 pm

Tessa Francis
This is my go-to summer potluck dish. I just came to the site to check the ingredients list to make this for a party this weekend!
June 17, 2010, 4:40 pm

val greene
Where have I been? I just now came across your site. I have never enjoyed looking at recipes as much as yours and had such a laugh plus great info. and learned something. You are ALL a kick. Thank you for being here, keep up the great work and info. There is nothing out here like you, what a joy. Must say, I watch you everyday you. Thanks
September 11, 2010, 8:00 am

Allison Sharpe
This salad looks amazing. I'm going to try it asap. I do love soba noodles, but I'm wondering how it would be using spaghetti squash instead. I'm a big fan of occasionally replacing noodles with cooked and chilled spaghetti squash noodles. What do you think? Also, until now I didn't know you could get hot pepper sesame oil. I'm now totally excited! Off I go to buy some of my own!
January 10, 2011, 3:52 am

Erin Johnson
Loved it! I was worried about the spice, at first, but it turned out perfect! Thanks!
January 19, 2011, 8:08 pm

Silvia Arias
You guys should be in the Food Channel so more people should know about your delicious recipes and healthy too! Absolutely, everything I had tried from your website has turn out exquisite and so easy to cook too. Now you have a fan from Peru (and we do have good food there) and I am posting your link on my Facebook account. Thanks!
May 7, 2011, 11:37 am

Les Metrovich
Tried my first recipe Cynthia! Asian Noodle Salad with Toasted Sesame Dressing It was very good. Thanks for the inspiration!
February 22, 2012, 9:13 pm

Kelly Merta
Tried the recipe and it was delicious!
June 7, 2012, 10:50 am

Kat H
Why did I wait so long to make this AMAZING salad? I made it yesterday, and am having some for breakfast today..I added shredded red cabbage, juliened yellow and orange carrots, red bell pepper, spring onions...it will be my go to summer bbq potluck dish...I LOVE THIS SALAD...even better the next day if there is any leftovers...it is that good..
July 15, 2012, 11:02 am