The January Dilemma

My literary indulgence is a subscription to five magazines, which I hungrily tear out of my cramped mailbox each month. That is, until January rolls around. Praise be Condé, that this month of echoing reminders is almost behind us till 2011. If I hear one more time that I should be cleansing, detoxing, or juicing to start off my New Year, I swear I’ll find a way to time travel back to when red wine and dessert past 9pm were totally acceptable in December.

But I do have to admit that all the cucumber and carrot-filled recipes, laced with workout images just a page away, do take a toll on me. So what’s a girl to do when all she can think about is mixing up a quick, cozy pasta after work? The answer is: Look Eastward.

If you want to make it through dreary January while still enjoying your monthly mags, it’s time to take your noodle fix and give it a bright Asian twist. The fresh, raw flavors and light, zesty sauces of Asian noodles both pass Cosmo’s tests, and leave you satisfied.

Plus, they’re fun to assemble. The sauce is whisked together in seconds, combining key Asian flavors without a switch to the stovetop. Any raw veggies you have on hand can be thrown in to accompany the taste of hearty soba noodles.

If you don’t have some of the Asian ingredients listed below, it’s worth the investment. Once they’re on hand in your pantry, a light and fresh dinner, without the takeout menus, is always possible. Sip this with a bright Riesling or another citrusy white, and your December partying will be back on the menu.

Serves 6
- 1 box (4 oz.) soba noodles
- 2 scallions, thinly sliced
- 2 large carrots, shredded with a veggie peeler
- 1/2 can straw mushrooms, lightly rinsed
2 red peppers, julienned
1 bunch chopped fresh cilantro leaves

For the dressing:
1/4 cup rice vinegar
1 teaspoon granulated sugar
1 tablespoon vegetable oil
2 teaspoons sesame oil
2 garlic cloves, finely minced
pinch of red pepper flakes
1 lime, zested and juiced
1 teaspoon soy sauce

Boil noodles according to package directions (4 to 5 minutes). Drain and rinse with cold water and let cool. In a medium to large bowl, combine noodles, scallions, carrot, pepper, and cilantro. Combine all dressing ingredients, season with salt to taste, add to noodle mixture, and toss lightly.