Heart to Heart Asian Noodle Salad
By Sue Lau | Palatable Pastime
This post is sponsored by Reese Specialty foods but all opinions are my own.
Summer is such a busy time for me, with the long sunny days and so much to do. Whether you are young and on the go, or a busy parent running errands, dropping off the kids for soccer games or an empty nester like me who maybe has one too many frying pans on the fire, everybody is looking for ways to save time in the kitchen without sacrificing quality and nutrition. We all want a little more time to have ❤ Heart-to-Heart ❤ conversations over supper with our families and friends!
It may surprise you to learn how versatile things like hearts of palm and artichokes can be, and how easily they can be incorporated into a clean, light, healthy, vegan meal that is perfect for hot summer days when you just don’t want to heat up much in the kitchen.
I know when the mercury rises, I often find myself gravitating towards salads and meals that can be served cold. And to be true, it is easy enough to imagine hearts of palm and artichoke hearts in a nice cold noodle salad with Italian dressing. But when we set our minds on all the different things you can make with these easily accessibly ingredients, the imagination soars.
What new ways can you think of to use Hearts of Palm and Artichoke Hearts?
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And for me, someone who is insanely crazy about Asian style foods, imagine my delight when I tried dipping some hearts of palm and artichoke hearts into a simple dumpling sauce just to see how it would go, just to wonder why I had never tried that before.
I told myself as I giggled, that I should try it again and again, (just to be sure…you know how that goes) and had to stop myself before I inhaled them all. That really has to speak to our creative sides in the kitchen! And how simple it is to add them to the mix of goodies in the noodles? Opened up, they are ready to rock.
And from there, while I had been contemplating something Greek to go with my hearts (along with a bit of lemon, evoo, and feta cheese) I suddenly was thrust into imagining how wonderful those hearts would be in a Thai style noodle salad. After all, I have been crazy for noodle salad all summer long, going from typical sesame noodles to trying out versions of noodles with Vietnamese flavors. These kind of foods always speak of summer to me.
Have you ever used the ibotta grocery rebate app? When you download it from the app store, you can save on a variety of products, including Reese Hearts of Palm and Artichoke Hearts. Right now you can get cash back: $1.25 on the hearts of palm, and .25 on the artichoke hearts.
The hearts of palm in this along with the artichoke hearts are packed with protein. And the texture is incredible- the artichoke hearts might remind you of something meaty, and the hearts of palm, cut into those medallions are going to seem like water chestnuts with the flavor of bamboo shoots. Which makes sense, really, since hearts of palm comes from inside baby palms and bamboo shoots come from inside baby bamboo. They really are sympatico- the best part of this noodle recipe is the hearts. ❤
And you guys know I am not a strict vegan, although I do love vegan foods! And over time I do find I eat less meat, perhaps simply because there are more and more options of ingredients on the food front, such as the easy availability of things like hearts of palm and artichoke. And it doesn’t hurt that these are low in cholesterol, rich in potassium and vitamin C. And these are Non-Gmo Project Verified. Sometimes food is just best without other things added or changed at the core.
The exciting part about fresh Chinese wheat noodles in this, is that it really only takes a minute or two to cook those, and you can do that in the morning before it heats up. Then the salad can chill in the fridge for an easy supper or just get packed right away for work and school lunches. And for the younger, don’t-like-spicy set, you can cut back on the chilis and sambal all the way if you need to. But for the chile-heads in your family, leave it in, or just let them spice it on their own.
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Heart to Heart Asian Noodle Salad
- 12 ounces Reese hearts of palm, sliced and drained
- 14 ounce can Reese artichoke hearts, drained and quartered
- ½ cup thinly sliced red onion
- ½ cup julienne cut English cucumber
- ½ cup julienne cut carrots
- ½ medium tomato, chopped
- ½ green bell pepper, thinly sliced
- ½ red bell pepper, thinly sliced
- ½ cup julienne cut trimmed snow peas
- 2 scallions, chopped
- 2 fresh red Thai chilies, thinly sliced (optional- they are spicy!)
- toasted sesame seeds (as needed for pre-serving garnish)
- 15 ounces fresh Chinese wheat noodles
- 2 cloves minced garlic
- 3 tablespoons soy sauce
- 3 tablespoons fresh lime juice
- 2 tablespoons sambal chili paste
- 1 tablespoon toasted sesame oil
- 2 tablespoons beet/vegan sugar
- 3 tablespoons water
- Mix together ingredients for dressing in a small bowl and set aside.
- Start boiling salted water for your noodles.
- Prep all ingredients and set aside.
- Cook noodles according to package directions (different brands and types vary), then when tender, drain and rinse under cold water.
- Snip noodles shorter with kitchen shears if you need to, then toss the noodles with other ingredients, including the dressing.
- Sprinkle with toasted sesame seeds just before serving.
From the kitchen of palatablepastime.com