Asian Noodle/salad dressing

fudgebudget

It's July, and I don't have AC, which means that I will die if I have to turn on the oven and bake anything. This is when all of the Asian condiments come out of the fridge to play, and I thought I'd share my recipe for my favorite dressing that I put on salads and noodles.

3 Tbsp ponzu
1 Tbsp seasoned rice wine vinegar
1 Tbsp fish sauce
1 tsp toasted sesame oil
1 tsp garlic chili sauce (Vietnamese, 0 calories, and spice to taste)

A little of this goes a long way since there's a lot of flavor punch. As an aside, this probably isn't for someone who is really watching their sodium intake, but again, you don't have to use much of it. If you want to make it creamier, you can always add some Chinese mustard instead of or in addition to the rice wine vinegar to emulsify.

I've been cooking up soba noodles (many of the Whole Foods varieties actually portion it out in individual bundles within the package which is super convenient) and putting about half of this recipe on it before sticking it in the fridge to absorb and get nice and cold. Eat plain, or top with some thinly sliced sirloin or pork tenderloin and you've got a quick protein fix, too.