This was a cold pasta dish I came up with for lunch using all the leftovers we had one weekend. When I made, I cooked too much linguine. Thinking of something similar to , I came up with this “fusion” cold noodle dish.
I added leftover slices of, , (I only used carrot for color), julienne of cucumber.
I garnished it with cilantro leaves.
The sauce was also made on a whim. In my immersion blender container, I added Dijon mustard, finely chopped seeded and veined Jalapeno pepper, fresh cilantro, olive oil with splash of dark sesame oil and ponzu-shoyu sauce (from the bottle) and emulsified using my immersion blender. Because of the mustard, it stays emulsified for some time. I dressed the cold linguine with this sauce which is similar to thewith some additional flavors of Jalapeno and cilantro. For an impromptu leftover control dish, this was not too bad.