At this year’s annual meeting and potluck, our primary growers from Riverland Farm brought a delicious noodle dish that was quickly pronounced the night’s favorite. We reached out for the recipe and Meghan was happy to oblige. The recipe, shown below, is one part vat-of-sauce that can be used on many dishes. I particularly love that the recipe is well suited for whatever you have on hand. Enjoy!
Riverland Farm Potluck Noodle Salad
I am so happy to hear this was a favorite!! Here is the recipe. It is a large quantity recipe that will keep in your fridge easily for 3-4 weeks. For the potluck I probably used 1/3 of the sauce made here, maybe a tad more. It really goes a long way and is one of my favorite recipes.
I have adapted from the Black Dog Summer cookbook:
1 cup tahini mixed well before measuring
1 cup canola oil
1 cup tamari or soy sauce
1/2 cup sugar – I usually use maple syrup
1/2 cup vinegar (rice, cider, or red wine)
1/4-1/2 cup chili oil or sriracha…hot as you like it anyhow
2 Tbsp. dark sesame oil
5 garlic cloves, chopped
A knob of ginger, minced
Mix all ingredients in a large bowl till well mixed. Add water to thin consistency, if preferred. I used fresh noodles for the potluck dish but will often use udon or spaghetti if I am desperate. Cook noodles and add as much sauce as you like to coat the noodles.
Top with carrots, cucumbers, beets, cilantro, cabbage, scallions… really whatever you want.
I got fancy for the potluck and made roasted beet noodles since I recently bought a spiralizer.
I am so glad it was enjoyed so much, and that what Rob left behind found a home.