Summer nights, cold noodles

TGIF! Not that I’m complaining, but this week has flown by. Last night was my regularly scheduled Thursday night tempo workout. The temperatures were breezy and in the high 70’s – approximately 20 degrees cooler than Tuesday, sweet!

I ran the 2.75 ish miles from my apartment to the team meeting spot and met up with a solid crew of runners (including a celebrity appearance made by Ms. Washington Ran Here, woo!). We jogged another mile or so up to the reservoir and then began the workout. On tap: 2 x 2.5 mile bridle path loops – the first @marathon pace, the second @half-marathon pace.

  • First 2.5 mile loop in 18:45 (7:30 pace)
  • Second 2.5 mile loop in 18:26 (7:22 pace)
  • 5 miles in 37:11

The pacing wasn’t as good as it could have been – first loop was a bit too fast, second loop was a bit too slow, but given the terrain of the bridle path (sandy and rocky), I’m decently pleased with the workout. I also got stuck in between groups and ended up running all of the second loop by my lonesome – that always makes it a little harder to push. I finished feeling strong and cooled down for another 1.75 miles or so bringing me to 10.5 miles total for the night. Phew.

I rehydrated like whoa while my stomach settled down (note to self: never eat 2 x fiber one chewy bars on a workout day. ever.) and then chowed down on some cold veggies and noodles in peanut sauce.

I didn’t really measure anything, but here are some approximations:

Peanut sauce

  • 1/4 cup peanut butter, 2 Tbs soy sauce, 1 Tbs apple cider vinegar, 1 Tbs sesame oil, 1 Tbs sriracha sauce – mix everything together until combined. Set aside.

Noodles, Tofu, and Vegetables

Ingredients:

  • 1/2 box whole wheat linguine
  • 1 Tbs canola oil
  • 1 bunch swiss chard, cleaned and roughly chopped
  • 6 radishes, cleaned and chopped
  • 3 garlic scapes, cleaned and cut into 1″ pieces (option)
  • 1/2 block firm tofu, water pressed out
  • 1/2 bunch scallions, diced

Directions:

  • Prepare linguine noodles according to package instructions, drain and set aside to cool
  • Heat canola oil in large saute pan and add garlic scapes and swiss chard, cook until leaves are wilted and stems are tender, add swiss chard and garlic scapes to noodles.
  • Cube tofu and add it to the saute pan along with a little more canola oil, cook until slightly crispy
  • Add the tofu and radishes to the noodle-swiss chard mixture and then add in the peanut sauce, mix gently until combined
  • Garnish with scallions, lime juice, and sriracha sauce

I didn’t have any good desserts on hand, but I managed to create something that taste almost like cheesecake –

I mixed together 1 cup 2% Fage Greek yogurt with 1 Tbs peanut butter and then topped it off with raspberry preserves and a few crumbled graham crackers. Yum!

Question 1: Do you have a “go-to” sauce or condiment? I don’t think my obsession with sriracha is any secret….

Question 2: Are there any foods you try to avoid before running?

  • I sneak spicy mustard into everything!

  • definitely hummus. i think it defines perfection in a condiment.

    and this is weird coming from me, but i always avoid vegetables close to exercising. for the same reason as your fiber one bar situation. um, uncomfortable.

    i keep meaning to make cold peanut noodles – love the addition of garlic scapes and radishes!

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  • Ohh those noodles look so yummy! My go-to condiment is usually soy sauce, or dijon mustard on my sandwiches. And lately I’ve been smearing hummus on anything and everything! And I’m scared to drink coffee before running, even though I know a lot of people do!

  • I’ve never used sriracha but want to try it. My go-to condiment, I’m sorry to say, is ketchup.

    I would be a horrible recipe writer as I never measure ingredients! Your dinner and dessert look fantastic.

  • Hummus for everything–salads instead of dressing, sandwiches, in tuna salad, for dipping bread and veggies.

    Your distances and paces are always so impressive!

  • Ericka

    Answer #1 – Mustard. Salsa.
    Answer #2 – Hummus. Veggies in excess.

  • Celebrity? Ha! I was honored to be a tagalong. Pacing was definitely rough last night. It was all kind of ambiguous, and the quicksand bridle path didn’t help matters. You looked like you finished strong, though!

    On anything vaguely Asiany, I use tamari like I have stock in the tamari company. When it’s not, Parmesean cheese does the trick. And foods to avoid…? Quantity is worse than quality, but I did once eat two sour apple Blow Pops before a tempo run. That was kind of crampy and awful.

  • I grew up with Sriracha sauce so it was pretty much the only condiment my family used growing up (aside from soy sauce) so that WAS my favourite condiment… until I developed an unconditional passion for mustard. Mmmmm it goes with everything!

    -Alison

  • My favorite condiment is probably horseradish mustard (the kind you sometimes see on the table in French restaurants). I got used to it when I lived in Paris and I love the kick!

    Foods I try to avoid before running: bread. I can’t do it. It sits like a brick in my stomach! I’m also a total wimp and can barely run with anything in my stomach at all. 🙂

  • I always eat a bowl of oatmeal and a banana before a race.

  • hummus and mustard.. DEF!!
    love your dessert!! and love peanut sauce- i love it with stir fries!

  • I just read Ms. Washington’s post about this run. You two are brave for doing a hard effort in this heat! Nice job!

  • Lemon! I squeeze lemon into my iced water, on my salads, over pasta (if it meshes well), on grilled meat…so refreshing and lots of natural, low-sodium flavor!

  • I usually run on an empty stomach but might eat a small cookie before or during. The things I have to avoid are sugar and alcohol, the day of or the night before a race or hard workout.

    BTW, the noodles dish sounds easy and delish – love it! And please send some of the cooler weather southward!

  • I have had some bad experiences with high fiber foods prior to running as well…not too good! hehe!

  • I love tomatillo salsa as my go-to condiment. It is very spicy and I find it in the international section of our grocery store.

  • Fusami

    No nuts before running. Ever. And that includes nut butters.

    Hummus is fabulous on EVERYTHING. As is balsamic vinegar or spicy brown mustard.

  • Does guacamole count as a condiment? I could put it on almost anything.

    I’m behind on your blog, because I took a pretty long blogging break. Hope to catch up!

    Meanwhile, I’m hosting an Amazing Grass giveaway if you’re interested:

    http://roseyrebecca.com/2010/07/07/amazing-grass-giveaway/

  • Nice running! Delicious noodles and yogurt combo too :)I echo a lot of the above comments re: hummus. It’s so delicious. I also like this horseradish mustard (Weber’s brand) that they sell in my hometown (Buffalo) – it has a great kick!

    I usually just eat a banana before running in the early a.m., but don’t really avoid anything the night before (probably should…) 🙂

  • Eileen

    Your workouts are soooo impressive! I really enjoy the details you post … I’m not quite at your level, but they give me some ideas for my own speedwork.

    I try to avoid dairy before running.

  • I love cooking with Soba noodles, they make the best cold peanut noodle salad. love it!

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