Friday, September 12, 2014

Spicy & Cold Rice Noodle Bowl

  Mint, cucumber and chilled noodles make this, "ohhh so easy to throw together" spicy noodle dish light and refreshing during this hot Hawaiian summer.  Add the crunch of raw salted peanuts and it's down right addicting. This makes a pretty big serving. Definitely enough for 2 people for 2 meals. This is always a plus when it's too hot and humid to cook.


Spicy & Cold Rice Noodle Bowl
1 bag of  this rice noodles, cook according to directions, rise with cold water and then set aside.
3/4 cup shredded carrots
1 cucumber, seeded and thinly sliced
handful of chopped mint
handful of chopped cilantro ( optional )
handful of  torn Thai basil  but not Italian basil ( this is optional too )

For Dressing
1/4 cup lime juice
1/4 cup honey or agave ( to make it vegan )
1/4 cup rice wine vinegar
2 tsp tamari or soy sauce
1 shallot peeled ( minced )
3 cloves of garlic ( minced )
1/2 tsp to 1 tsp hot chili flakes
1/2 tsp salt

Suggested toppings
chopped green onion
chopped peanuts
cubed sauteed tofu
squeeze of lime

Combine all ingredients in a lidded jar and shake until well combined. Toss cold noodles with veggies and herbs, add dressing and toss until mixed through. This dish tastes best when it's well chilled and it's even better the next day.


1 comment:

  1. We're not vegans but this looks incredible. Your recipes always do. Thanks for sharing!