Grab your spiralizer and brace yourself for oooooooooooodles of noodles!
But first….. a story. About my hair.
My hair has always been pretty straight, but it’s also suuuuper thick and this has been the case for my entire life. When I was little, I was that girl with the blunt bangs that started at the very top of my head and stopped at my eyebrows, and the rest of my hair was down to my waist. I’m not sure how long it would have stayed like that had my family not gone to Disneyworld one summer and come back with the lovely souvenir of head lice.
I remember spending hours standing in the shower with my mum pouring that gross lice shampoo on our heads and struggling to comb all the critters out of my waist-length locks. That story ended with my sister and I getting boy haircuts, photos of which are thankfully hard to find. Apologies for talking about lice in a recipe post, but I’m done with that now.
I’m the type that straightens my hair on most days, but occasionally I’ll bust out the curling iron or use my straightener to get some sort of wave thing going on. From what I’m told by my friends, it usually takes them about 10 minutes to make their straight hair curly, but for my thick-as-a-freaking-horse’s-tail mane it’s typically a solid 20 (and that’s after the blowdryer.)
Ages ago I was told by several of these friends that their secret to doing their hair super fast is a wand, something I had not yet invested in. On a whim, I finally got one a couple of weeks ago.
So picture this: It’s after my morning workout and I’m in my bathroom, getting ready for work. I’m listening to the gorgeous Channing Tatum being interviewed by Ellen on Youtube while doing my makeup. It comes time to blowdry my hair, which I typically do upside down because of that whole volume thing. My hamstrings are particularly tight that thanks to a variation of the workout I’ll post for you on Friday, so I decide to seize the opportunity to give ’em a nice strrrrrreeeeeeeetttttcchhh while I’m bent over doing my upside down blowdrying.
Quite impressed by my improved range of motion after a couple of minutes, I stretched a little further. Evidently I wasn’t paying enough attention to the primary task at hand because before I knew it, a sizeable chunk of my hair was being completely MANGLED by the back end of the blowdryer – the scary black hole bit that’s covered in crazy mesh and starts releasing that horrible burnt hair smell if you get too close. I swear, you let just a few strands dangle near that area and that’s it – it’s like there’s a little dude inside that jumps out, pulls them in and starts eating them, making you wish that you’d NEVER decided to stretch your hamstrings that morning. Hair dryer: 1, Angela: 0.?
Trying to be an optimist, I decide that being down a few strands can only accelerate the curling process. I detangle the damage that was still attached to my head, then curl the bottom layer of my hair, then the middle layer, then finally the top with the wand. After all was said and done, I did finish all this a little faster than I would have with my other hair tools (minus the blowdryer incident). I also didn’t burn myself, which I thought would surely happen because that’s just the type of luck I have. My hair looked pretty good but my biggest problem now is that, despite a good dousing of hairspray, about 5 hours later, all that curl is pretty much g-o-n-e.
So tell me, hair mavens of the interwebs who happen to be reading this post (I know there are some of you out there): what’s the secret to making straight hair stay curly all day? If you tell me, I’ll reward you with a big bowl full of tangled veggie noodles mango, snap peas and edamame, all coated in a delightful sesame dressing and topped with crunchy chopped peanuts. This is one of those recipes that is so simple I can hardly call it a recipe, and unlike the case of my hair, tangled is a very, very good thing.
Spiralized Sesame Noodle Salad
Prep Time: 15 mins
Cook Time: 0 mins
Ingredients (2 servings)
- 1 large carrot, peeled
- 2 large English cucumbers, ends trimmed off
- 2/3 cup thinly sliced snap peas
- 1/2 mango, peeled and sliced thinly
- 2/3 cup shelled edamame, defrosted
- 1/4 cup each freshly chopped mint and cilantro
- sliced avocado, sesame seeds and crushed peanuts, to garnish
For the dressing (you will have some leftover):
- 1 tbsp sesame oil
- 1 tbsp tahini (sesame seed paste)
- 2 tbsp rice vinegar
- 2 tbsp low-sodium tamari
- 2 tbsp freshly squeezed orange juice
- pinch of chili flakes
Spiralize the carrot and cucumber. (Alternatively, use a julienne peeler to create long, thin pieces that resemble noodles.)
In a very large bowl, toss the spiralized carrots and cucumbers, snap peas, mango, edamame and fresh herbs.
In a smaller bowl or jar with a lid, combine all ingredients for the dressing. Shake vigorously until an even mixture forms.
Pour some of the dressing over the veggies and toss again to coat.
Divide the salad between two large bowls. Garnish with sliced avocado, sesame seeds and crushed peanuts, and serve.
[Tweet “All tangled up: Spiralized Sesame Noodle Salad #recipe”]
Now over to you. Let’s hear…
- ….all your hair wand secrets. Especially if you have thick hair and have found a way curl it super fast.
- Tell me about the hair traumas of your childhood (or adulthood for that matter). Boy haircuts? Dye jobs gone wrong?