Its sunny and warm - no need for UGG's, gloves or jackets or even looking like an Eskimo anymore! Its finally spring time! So with this well awaited weather, this recipe will make you smile with its simplicity yet cool and refreshing tastes! A simple combination of some noodles, and vegetables along with some Vietnamese flavors will remind you of how light a salad can and should be.
To start off you want to make the 'dressing' to this salad - in case you didnt know, I'm a vegetarian so this dressing can be made with fish oil instead of soy sauce but this is how I would make it:
Dressing:
3 table spoons lemon juice
3 table spoons soy sauce
3 table spoons chilli sauce
3 table spoons vegetable oil
2 cloves garlic, finely chopped
1 table spoon sugar
-Whisk everything into a small bowl and make sure its a good enough consistency in order to become a dressing!
For the salad:
8 ounces (1 box) rice noodles
2 large carrots, grated
1/4 medium cabbage,(purple or green) shredded
1 cup frozen green peas
1/2 cup thin-sliced scallions
**OPTIONAL: 1 tablespoon toasted sesame seeds**
Cook the noodles following the directions on the back of the box. It should be fairly simple, bringing some water to boil and adding the noodles...make sure to keep checking on them so they aren't overcooked! Rice noodles are more gentle than regular pasta so please keep stirring the pot so they don't stick to each other! Add all of the chopped vegetables to the pot about 2 or 3 minutes before the noodles are ready. Drain all the water and add the sauce in portions.. continue to toss around all the vegetables and the noodles while you add all the sauce!
Enjoy and Happy Spring!
To start off you want to make the 'dressing' to this salad - in case you didnt know, I'm a vegetarian so this dressing can be made with fish oil instead of soy sauce but this is how I would make it:
Dressing:
3 table spoons lemon juice
3 table spoons soy sauce
3 table spoons chilli sauce
3 table spoons vegetable oil
2 cloves garlic, finely chopped
1 table spoon sugar
-Whisk everything into a small bowl and make sure its a good enough consistency in order to become a dressing!
For the salad:
8 ounces (1 box) rice noodles
2 large carrots, grated
1/4 medium cabbage,(purple or green) shredded
1 cup frozen green peas
1/2 cup thin-sliced scallions
**OPTIONAL: 1 tablespoon toasted sesame seeds**
Cook the noodles following the directions on the back of the box. It should be fairly simple, bringing some water to boil and adding the noodles...make sure to keep checking on them so they aren't overcooked! Rice noodles are more gentle than regular pasta so please keep stirring the pot so they don't stick to each other! Add all of the chopped vegetables to the pot about 2 or 3 minutes before the noodles are ready. Drain all the water and add the sauce in portions.. continue to toss around all the vegetables and the noodles while you add all the sauce!
Enjoy and Happy Spring!
No comments:
Post a Comment