Crisp Rice Noodle Salad
Crisp rice noodle salad
Here is a bright and bold rice noodle salad you always knew you needed. A beautiful blend of textures and flavours, tied together with a tangy dressing. Quick and super easy to whip up. It is a go-to for a light lunch that uses up all the veggies chilling away in your fridge. Plus you can get it ready in under 15 minutes. So let’s get to it!
A bit about the ingredients: the key is in the asian-inspired dressing here: that combo of sweet, salty and acidic always delivers! The list of dressing elements may sound long but they are all staple ingredients that can boost flavour with zero work. If you don’t have them, you will not regret getting some! Tamari is a gluten-free soy sauce and an umami powerhouse, mirin is a sweet type of cooking saké that is great in dressings, marinades and stir-fries. I use apple cider vinegar weekly (daily?) for a complex acidity like no other. Sesame oil will add that flavourful smoothness and shiracha adds the spicy punch. Make a vegan version by swapping honey with agave syrup.
Ingredients (for 2)
SALAD
125 grams rice noodles
a mix of leftover raw veggies: 1 yellow beetroot, 1 yellow bell pepper and 1/2 cucumber.
4 spring onions
few sprigs of cilantro, chopped
few sprigs of mint, chopped
handful of cashew nuts, chopped
DRESSING
2 tbsp tamari
1 tbsp mirin
1 tbsp apple cider vinegar
1 tbsp honey or agave syrup
1/2 tbsp sesame oil
1/2 tbsp olive oil
1 tsp shiracha
How to
1.
Put a large pot of water to a boil and add noodles. Cook according to pack instructions (about 4 min). Drain and rinse with cold water.
2.
Cut all the vegetables in matchsticks and chop the spring onions, mint and cilantro. Leave some herbs over to sprinkle over the salad in the end.
3.
Make the dressing by whisking all the ingredients together.
4.
Toss all the ingredients together and top with cashew nuts and more fresh herbs.
