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.