Pomelo Noodles

Pomelo Noodles Recipe

There's a bit of a joke around our house, because of a saying I have. It's more of a sentiment, actually. But I say it out loud sometimes. For example, it goes something like this - just a minute, I'm being nice to my future self, folding this laundry! That's the gist of it - being nice to my future self. If I make a big pot of soup I'm able to take to the studio throughout the week - I'm being nice to my future self. If I leave the gas tank in the car on empty, requiring an early morning stop - not being nice to future self. If I make sloppy notes related to a recipe, and have to start over. Q'uelle horreur. I wasn't being nice. It's just a general attempt to avoid screwing my future self over. Related, one of the things I like about having a dedicated workspace is packing a lunch, and sitting at the big table, or in the sunny window boxes. I don't like eating out (or ordering in) everyday. So, one of the ways I've been trying to be nice to my future self, is by prepping and packing interesting lunches, and this was one of them. It's simply noodles, salad greens, and edamame, with an easy dressing, peanuts, and pomelo. Packed in a jar you can simply turn it out into a bowl, give it a toss, and you're set.

Pomelo NoodlesPomelo NoodlesPomelo NoodlesPomelo Noodles

I'm in Tokyo this week(!), excited to share pics & an updated map when I return. In the meantime, I'll likely post a few shots to Instagram here & here. -h

Pomelo Noodle Salad

You can use another citrus if pomelo isn't available. Blood oranges, cara cara, kishus, etc would be welcome. Also, a quick reminder re: toasted sesame oil - make sure yours isn't rancid. It's one of those oils that tends to sit around people's kitchens. Making sure it's relatively fresh makes a huge difference.

6 ounces dried somen, or soba noodles
8 ounces shelled edamame
2 big handfuls salad or micro greens
scant ½ teaspoon toasted sesame oil
a few tablespoons of ponzu sauce, to taste
2/3 cup chopped toasted peanuts
½ a medium pomelo, segments

Topping: garlic or chive flowers, or chopped chives

Bring a large pot of water to a boil, salt well, and cook the noodles per package instructions. When the noodles are nearly cooked, add the edamame to the pot for a quick swim. Remove from heat, drain, rinse with cold water to stop the cooking, and shake off as much residual water as possible.

Transfer the noodles and edamame to a large serving bowl along with the salad greens, and toss well with the toasted sesame oil, and then the ponzu sauce. Be generous, but careful, the noodles really absorb the sauce. Finish with the peanuts, and pomelo. Taste, and take a bit of time to really consider if any adjustments should be made - more sauce, more sesame oil, etc. Top with garlic or chive flower, or chopped chives.

Serves 4-6.

Prep time: 5 minutes - Cook time: 7 minutes

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!
weeknight express

WEEKNIGHT EXPRESS features 10 Vegetarian, Plant-centric Recipes for Feel-Good Food — Fast!

Subscribe to get 32-pages of recipes to view on your tablet, e-book reader or phone.

weeknight expressweeknight express

Apologies, comments are closed.

Comments

  • Did you open a store in SF? Going there soon and would love to visit if you do. Thanks!

    HS: Just a studio Joanne - but if you want to stop by when you're in SF just drop us a note - you can check some of the items out in person. Just mail contact AT quitokeeto.com.

    joanne
  • May I say, I never regret having subscribed to your email list. I completely relate to the future self thing; it is just what I have been needing to say to myself lately...what I have been on the brink of needing to think. Plus I am sure this being nice to yourself works x 10 if you have kids. I have never been a mom who has things all set and planned. I am constantly not being nice to my future mom self over and over by not leaving things in good shape, or not preparing for things. It was something no one ever taught me to do(if it can be taught). I have always just winged it. I worry with your store that you will discontinue these posts. Please don't. I think you do such a good job. You combine not just a nourishment of body but of spirit. It is great! And even when I feel like I could never attempt your recipes because of an ingredient that I've never used or because I would be eating it alone(and all my hard work would just be for myself), it still doesn't stop me from enjoying the thought of attempting it. But that's not to say that I haven't made a lot of your recipes. Some of them are my old reliables. (Triple Ginger cookies, for instance!) Keep it up!

    HS: Thanks Melissa! And, no worries, I love posting here!

    Melissa K
  • I love hearing about your relationship with your future self. I often will say I am doing something to take care of my future self or future me and it is always so fun when I get to enjoy the thoughtful favors of my past self. I am so pleased I am not the only one!

    Lilly Steirer
  • I have just recently discovered the wonders of packing salad in a jar. Now, that will include noodle salads. I will have to adjust this to wheat-free, but look forward to it!

    Stephanie
  • This recipe just brought a smile to my face as my family loves pomelo's! We buy them from the grocery store and just enjoy them so much by themselves. Have never thought to make them into a salad! How innovative =)

    Laura ~ Raise Your Garden
  • This makes me excited for Spring somehow. Looks so sunny and fresh!!! xx Maja

    Maja
  • Your photos - as always, are so pretty, perfect, and clean, I'm in awe! And you're being good to your future self if you make these kinds of dishes for sure :) I hope you have had a lovely February thus far, and have an amazing time in Tokyo! xx

    Jules @ WolfItDown
  • I love pomelo so normally they're gone before I have a chance to try including them in a recipe or two. I really like the freshness and colours of your recipe so I'll have to grab more pomelos when I'm next in Chinatown.

    Simon
  • Being nice to my future self : I love this mantra! It must be a fixed rule in my life :D Btw, the recipe is so simple and fresh and I love the way you often include micro greens in your recipes ^_^ xo

    valentina | sweet kabocha
  • This looks beautiful - such nice colours. I wish I could find all these fresh ingredients in Berlin. I'm on the hunt!

    Trisha
  • I must say, the older I get the more I appreciate simple but exciting recipes. The better the quality and taste of the ingredients, the less I need. In that case, your recipe just perfectly falls into my list of things "I definately need to try myself". And I am especially interested in those ittle flower. I wonder how they taste? www.globalspicedblog.tumblr.com

    Valérie
  • Chive flowers are so yummy - garlicky and just a little bit sweet. They remind me of my childhood, following Mum around the garden and munching on things as I went ... (Nasturtium flowers were another favorite ...)

    Hannah
  • Tonight I fixed this dish. I have pink grapefruits to use and since I was unable to find pomelo a nice sub. Just the ticket for a light meal on a dreary winter day.

    Hillary
  • Stunning! and a great idea. My lunches always involve leftovers from dinner the night before. Still delicious, but definitely not as beautiful.

    Emily | the flown scissortail
  • What a lovely salad. Just perfect for lunch in the cool winter breezes of Maui. Thanks for posting. Have a glorious trip.

    marilyn
  • I try to make really healthy meals for lunch at work. Present self is not usually nice to next-day self though. Next-day self is usually disappointed. Unless there's avocado. That changes everything!

    Rebecca @ Bring Back Delicious
  • These colors!!! So pretty. And I love the use of pomelo. I've only use it in cocktails. Need to give this a try :)

    Brandon @ Kitchen Konfidence
  • I love the freshness of this, and the pops of color! I've never worked with chive flowers (or any edible flowers) before, but I may after seeing this! My local grocery store sells all sorts of edible flowers that I've always been too intimidated to try. Also, packed lunches-- I feel the same way. I can't eat out too often, and prefer to cook myself a big batch of something delicious and healthy ahead of time.

    Bhiravi
  • Comments are closed.

    Apologies, comments are closed.

    More Recipes

    Popular Ingredients