Well friends, I’ve finally done it. Done that simple thing that nearly all the adults in the world can do, that, well, most teenagers can do. That thing that I have been avoiding like the plague for over a decade. I learnt to drive.
I spent the money, took the classes, practiced in our manual car, nearly broke up my pending nuptuals, but in some small miracle, I learnt how to drive. I’m feeling pretty pleased with myself.
Jordan however decided to celebrating by getting a vicious flu. The kind that makes his workaholic self completely stop. He has probably slept for 20 of the last 24 hours. I on the other hand, am currently spending most of my days mind-over-matter-ing it, in an attempt not to get what he’s getting. And to aid in my attempt to refuse to allow bacteria into my body, I’m also eating kind of insane amounts of vitamin C.
Not just vitamin C though, the internet has led me to believe that I need not only citrus in IV form, but also garlic, ginger, and spicy food. So here is the garlick-iest, ginger-iest, spiciest, and citrus-y salad you’ll ever need. It’s all the immune boosters in one so that we all don’t end up curled up in a ball watching terrible TV. I for one like to be in fine form when I watch bad TV.
Citrus and Ginger Soba Noodle Salad
2 bundles of Soba Noodles
Juice of 1 Lime
2 Oranges, segmented.
4 Radishes, thinly sliced.
2 stalks Celery, sliced on a bias.
1 clove of Garlic, minced
1.5 inches of Ginger, grated finely
2 tbsp Siracha, or other chili sauce
¼ cup Sesame Oil
3 tbsp Soy Sauce
2 tbsp Sesame Seeds (black or white)
Bring a large pot of water to a boil. Season liberally with salt.
Cook soba noodles according to package instructions, or until al dente.
Strain, and immediately pout cold water over top and woosh it around with your hands or a spoon to cool it all down. Set aside.
Meanwhile, take your minced garlic put it near the edge of your cutting board. Sprinkle a small mount of salt on top. With the side of your knife, crush the garlic until it is pureed. Put it in a large bowl.
Add in the ginger, lime juice, soy sauce, and chili sauce.
Whisk to combine, then slowly add in the sesame oil. Taste, and add more citrus, oil, or soy as needed.
Add in all the remaining ingredients. Toss to fully combine and serve immediately, or cover and keep in the fridge for up to 2 days.