Asian Noodle Salad
This delicious salad can be chilled and served as a complete meal… great for summertime outdoor eating. Serve Japanese beer, chilled sake, or chilled green tea for a truly refreshing dining experience. Use all organic ingredients whenever possible.
Ingredients
-
1 lb. brown rice pasta or buckwheat soba noodles
-
½ lb. shiitake mushrooms
-
1 medium, red bell pepper, thinly sliced
-
¼ C chopped fresh cilantro
-
¼ C soaked, sliced almonds
-
½ C pea pods, ends trimmed off
-
1 C shredded carrots and cabbage
-
1 C shredded carrots and cabbage
-
½ C thinly sliced jicama
Optional
-
1 C sliced, organic chicken
or
-
1 C sautéed tofu or tempeh cubes
Dressing
-
¼ C rice vinegar
-
2 T wheat free tamari or soy sauce
-
1 T sesame oil
-
1 tsp fresh ginger, peeled and grated
-
¼ C fresh lime juice
-
1 clove fresh pressed garlic
-
1 tsp Thai fish sauce or vegetarian Thai flavored soy sauce
Directions
Cook pasta in a large pot of boiling water according to package directions. Meanwhile, clean, de-stem, and slice mushrooms. Add mushrooms, pea pods, and red bell pepper during last 2 minutes of cooking. Drain.
In a small bowl, mix together dressing ingredients. The fish sauce is strong; smell it first to see if you like it before adding to the dressing.
Transfer pasta and other ingredients to a large bowl; toss with dressing. Delicious served warm or chilled.