With their latest book, Perfectly Good Food, sisters Margaret and Irene Li share strategies for cooking with what’s already in our refrigerators.
This flexible noodle salad is ideal for using up odds and ends of raw vegetables (as long as they're not too limp or wilted). Cut everything into thin strips or shreds to make it easy to swirl everything together on a fork so you'll get some cool crisp vegetables as well as chewy noodles in every bite. You could toss in some cooked vegetables too — don't let us stop you — but we find the textures of the raw summer veggies are what makes this dish so satisfying. As for the soy-miso dressing, go wild with what you have in your pantry. Add grated ginger or minced shallot or onion. Add some funk and depth with a splash of fish sauce, or spice it up with sriracha, hot sauce or Scrap Chili Oil. You'll always want to adjust a dressing like this to taste, given that everyone has their preference on the sweet-savory-tangy scale.
Read Catherine Walthers profile of the Li sisters here: In ‘Perfectly Good Food,’ No Ingredient Goes to WastePrint