I clipped this recipe from a magazine a few years ago and finally tried it. My very picky DD liked this dish :). It would be good for brown bag lunches. Just pack the salad mixture into a separate sealed container and fill your pitas when you're ready to eat.
Submitted By: Christiana Heins
recipe Prep Time: 15 Minutes
Cook Time: 10 Minutes
Ready In: 1 Hour 25 Minutes
"A spicy, Thai-inspired soba noodle treat that's great for picnics and barbecues. For a Japanese-inspired version, omit the pepper flakes, peanuts, and cilantro; and add toasted sesame seeds."
Some folks think this tastes a bit like tuna salad. :) Give it a try... it's even better after it's sat overnight in the fridge, so you might make it the night before you want it for lunch and let it sit for a few hours before making your sandwich.
This recipe is very versatile. I use it as a base and add different types of veggies depending on what we have on hand. The optional ingredients listed below are some of the variations I like to add. I usually make this with basil and mint. This is from Paulette Mitchell's The 15-Minute Vegetarian Gourmet.
This spread looks and tastes like Canadian Creton but it is totally vegetable. Will make a nice snack or lunch when spread on a pita bread or white bread toast. Can be frozen for up to 6 months. Nice alternative if you are watching your cholesterol.
This is an ideal summer dish because there's hardly any cooking. In fact, if you substituted rice noodles for the stir-fry egg noodles, you could eliminate the stove altogether (just cover the rice noodles with boiling water for a few minutes). Feel free to adjust the dressing to your taste. You could use Thai fish sauce instead of soy sauce and sweet chilli sauce in place of the curry paste.
This recipe is DELICIOUS. It's an adaptation of the original from "The New Laurel's Kitchen" (1985: Ten Speed Press). We made it for the first time a week ago, more or less inhaled it, then had to make some more. Use it in sandwiches, in wraps, on crackers, etc.
You could use pinto or kidney beans in place of the black beans. You could also use 1/4 if a green pepper in place of chili pepper if you're nervous about spice.
Stuff this into a whole wheat pita and top with paper thin slices of red onion and crisp lettuce, and you have a great meal! Or spread on French bread for an appetizer! Adapted from Vegetarian Times magazine.