Since Thursday, my life has been a big CF. I don’t really wanna talk about but I do want to talk about Thursday morning when I went into WUSA9 (local tv station) to meet with the producer to talk about a cooking demo segment. It went the complete opposite way of what I had anticipated.
Prior to my visit, I talked to the producer on the phone about what I was thinking and how I could do a cooking demo on my cinnamon sugar donuts. She mentioned how she wanted to do something that has to do with Labor Day so I thought I could do something with red, white, and blue sprinkles. She said “okay, well let’s talk more on Thursday then!” So I get there and the conversation turns from bad to worse. Guess what she said? She said, “How about we talk about Chinatown? You could talk about why you think the Asian population in DC Chinatown is getting pushed out and why there is a lack of Asian restaurants. You can also bring in Chinese food platters from various Chinese restaurants in the area and talk about your favorite dishes!” Needless to say, I’m not going on their noon news. I’m a food blogger, I’m not selling myself out for what would make their tv programming better. It was rude and offensive for her to just assume cause I’m Asian that I’d want to do something like that. Please check your facts & do some research (how about read my blog?) before calling me in and wasting my time.
In light of Thursday’s events, I thought this dish would be PERFECT for the topic of ASIANS.
Ok, time to let go.
In all seriousness, I made this dish when it was blazing 100+ degrees outside. This is another one of my “cool down” dishes. My mom made this dish for us a lot when we were younger because of how easy it is and my brother and I loved the flavors and the fact that it was ice cold. You can throw in whatever you want as far as veggies go too. I used my OXO mandoline to thinly slice the veggies – you should get one, they’re awesome! (No, I’m not getting paid to say that)
The next time it’s blazing hot outside, you should make this :) also, it uses oyster sauce, if you’ve never had it before, it’s one of my favorite Asian condiments. It doesn’t really taste like oysters. It’s like a soy sauce paste with a unique taste. It transforms noodle dishes.
Cold Sesame Veggie Noodles
Yield: 2 servings | Prep Time: 15 minutes | Cook Time: 10 minutes
1/2 of a cucumber, sliced thinly
2 carrots, sliced thinly
1/2 pound bucatini pasta
Under 1/4 cup of oyster sauce
Scallions, to top
- In a large pot, bring water to a boil and cook the pasta according to the instructions on the box.
- In the meantime, slice your veggies and throw them in a large bowl to chill in the fridge.
- When pasta is done, run it under cold water in a colander, you can even add ice to it to speed it up.
- When pasta is cool, drain it of excess water and throw them in the large bowl where the veggies are.
- Pour the oyster sauce on top and toss to coat everything.
- Top with scallions and serve cold.
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