Our dear friends in London (Hello, M & G!) have requested some recipes on my blog, so I thought I’d start out with this simple warm weather favorite. A couple things you should know:
1. I don’t really use recipes or measure as I cook, and I use whatever ingredients happen to be on hand, so these “recipes” are meant to be altered to your heart’s content. Any measurements I include are really just general estimates – you’ll want to experiment and figure out the proportions for a salad that suits your taste buds.
2. We eat very simply around here–for good health and because of my many food allergies. If you’re used to heavy sauces, complex flavors, and such, you might find my dishes rather plain. I prefer to think of them as simple and refreshing. 🙂
Rice Noodle Salad
Rice noodles* (cooked, drained, and cooled according directions on package)
Lettuce (finely chopped)
Carrots (sliced into long ribbons with a peeler)
Baby bell peppers (cut into ringlets)
Cucumber (finely sliced)
1 part seasoned rice vinegar or lemon juice or lime juice
1 part sesame oil
Asian chili sauce**
roasted sesame seeds or ground sesame
optional: 1 Tbs Asian sweet dipping sauce to taste***
optional: 1 Tbs soy or wheat-free tamari sauce
Making this salad is simple. Mix the dressing in a separate bowl. Run half of the dressing through the drained noodles. Layer a platter or individual plates or bowls with seasoned noodles and the colorful vegetables. Pour the rest of the dressing over the salad. Serve layered, and toss just before eating. Enjoy!
** I sometimes use Lee Kum Kee Garlic chili sauce. With sauces, I recommend choosing one that doesn’t have artificial coloring or MSG.
*** I sometime use Mae Ploy sweet chili sauce.