Asian Rice noodle and shredded vegetables salad
Rice noodles have a light texture and neutral flavour that adapts to any sauce or dressing you pair it with. The noodles are beautiful white and raw vegetables add colour and texture to the dish.
This salad is quick and easy to prepare and for us it’s a light and refreshing dinner on a warm evening or a hot summer day. The crushed peanuts on top add just the right crunch and nutty flavour, I would not leave them out.
1/2 a package rice vermicelli noodles (I used Bun Tuoi)
4-5 cups shredded vegetables: green and red cabbage, carrots, chopped lettuce, zucchini
A couple of handfuls of summer small salad leaves
A handull of cilantro leaves
1 cup peanuts
2 tablespoon tamari soy sauce
1 tablespoon rice vinegar
2 tablespoon mirin
Juice from 1 small lime
2 tablespoon honey
1 tablespoon minced fresh ginger
1 small hot pepper, optional, or a few hot red pepper flakes
1 teaspoon Thai red curry paste
Optional: 1 tablespoon peanut oil and 1 teaspoon sea]same oil
Prepare the shredded vegetables, suing a mandolin slicer for the cabbages so the shreds are thin and even.
Combine all the shredded vegetables in a bowl.
Cook the noodles in plenty of boiling water according to package directions (mine said 8 minutes but I cooked them 6 minutes). Pull out a strand of pasta every now and then to check if they are done to your liking.
When the noodles are ready drain the pot into a colander in the sink and rinse with cold water to cool them quickly, then drain.
Combine the dressing ingredients in a jar and shake well. Taste the dressing, adjusting the flavour by adding more vinegar, lime juice or sugar to your taste.
Place the peanuts in a small skillet and cook over medium heat until golden, being careful not to burn them. Let cool, then chop roughly in a small food processor. Set aside.
Assembling the salad:
Place the noodles in a salad bowl, pour some of the dressing over and lift with a couple fo forks to distribute the dressing.
Add the shredded vegetables and more dressing and mix into the noodles.
Add the salad green and toss gently.
Scoop the salad into individual deep Asian style bowl, sprinkle the crushed peanuts over and garnish with cilantro.
Serve with additional dressing on the side.