sesame sprout salad

March 25, 2012

sesame sprout salad, vegan salad, vgourmet, ruth richardson, asian noodle salad

This is a cooling, refreshing noodle salad with a bit of heat from the chile peppers. It’s loaded with raw vegetables, fresh herbs, and sesame seeds which makes it both simple and complex. It’s simple in its preparation and list of ingredients; it’s complex in its flavours and the way everything comes together. And with micro-greens popping up in gardens mid-March (!) with this early, early spring, you can add a homegrown element to it as well.

1 package rice noodles

2 medium carrots

1 cucumber

1/2 red onion, sliced very finely

1 small red chile pepper, chopped finely

1 inch fresh ginger root, chopped finely

1 cup sprouts, radish, bean, alfalfa

small bunch cilantro, chopped

small bunch mint, chopped

3 scallions, chopped on the diagonal

1 tbsp black sesame seeds

2 tbsps rice vinegar

2 tbsps soy sauce

2 garlic cloves, minced

1 tbsp sesame oil

4 tbsps peanut oil

2 tbsps olive oil

bunch micro-greens for garnish

Bring a pot of water to boil. Add the rice noodles and cook for 3 minutes until they are done. Drain, rinse noodles under cold water, and set aside.

Meanwhile, slice the carrot and cucumber as finely as possible with a mandolin, knife, or better yet, vegetable peeler. Place in a large mixing bowl. Add onion, chile pepper, ginger root, sprouts, cilantro, mint, scallions, and the cooked noodles.

In a separate bowl, combine black sesame seeds, rice vinegar, soy sauce, minced garlic, and sesame, peanut,  and olive oils. Mix well.

Pour dressing over the noodle mixture and toss gently until everything is mixed and coated nicely with the dressing. Place in a serving bowl and top with micro-greens like sunflower sprouts or miniature arugula.

asian noodle salad

April 10, 2011

I’m dedicating this recipe to Noah, our friends’ 15 year old son. He’s their devoted steak-frites eldest son and he announced last month that he’s gone veggie. Right on Noah! Bring it on. This recipe is for you – it’s easy, fresh, quick, healthy, and delicious. A recipe every 15 year old should have in their repertoire. And, for the rest of you, when you hear someone say “I could never do that, I like steak too much,” tell them about Noah. If he can do it, anybody can.

1/4 cup soy sauce

2 tablespoons rice vinegar

1 tablespoon toasted sesame oil

1/4 teaspoon dried hot red pepper flakes

1 garlic clove, minced

2 teaspoons grated peeled fresh ginger

200 gram package rice noodles

1 cup coarsely shredded carrot

3 scallions, cut crosswise into thirds and thinly sliced lengthwise

2 tablespoons sesame seeds, toasted

bunch cilantro, chopped

Cook rice noodles in a large pot of boiling water until just tender, then drain in a colander and rinse under cold water until cool. Meanwhile, mix together soy sauce, vinegar, oil, red pepper flakes, garlic, and ginger. Toss noodles with dressing, carrot, scallions, sesame seeds, and cilantro  in a large bowl. Garnish with a little extra cilantro and serve.