v:gourmet

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.