Description
Rice noodles are an easy and inexpensive base for a wide array of flavors. Mixed with fresh finds from a farmers market, they make a great portable lunch.
Ingredients
Scale
Noodles
- Brown rice noodles (approx. 125g for four servings)
- A few large handfuls mixed greens (Swiss chard, kale, spinach etc.)
Dressing
- 2 Tbsp. tamari
- 2 Tbsp. cold-pressed sesame oil (or olive)
- 2 tsp. raw honey (or maple syrup)
- 2 tsp. brown rice vinegar
- zest and juice of 1 lime
- 1 clove garlic, minced
- 1 Tbsp. fresh ginger root, minced
- 2 spring onions, sliced thinly
- 1 teaspoon crushed red pepper flakes
Toppings
- ¼ cup slivered almonds
- ½ cup cilantro, chopped
- ½ cup mint, chopped
Instructions
- In a small dish whisk dressing ingredients together, reserving a few slices of spring onion and chili for garnish. Season to taste. Set aside.
- Boil a pot of salted water, add noodles and cook according to package directions. Drain and rinse with cool water to halt cooking. Place noodles in a large bowl, pour half of the dressing over and toss well to coat. Add some mint and cilantro and toss.
- In a dry skillet over medium heat, toast sesame seeds until fragrant. Remove from heat and set aside. Repeat with almonds.
- Wash and greens and spin them dry. Remove any tough stalks, stack leaves, roll up and slice into thin ribbons. Add to a large bowl pour remaining dressing over, throw in some mint and cilantro (reserve some for garnish) and toss well to coat. Add dressed greens to dressed noodles.
- To serve, allow each person to take their desired amount of greens and noodles. Place small dishes of toppings around the table for garnish and be generous! The more herbs, nuts and seeds the better this will taste. Go wild!
- Prep Time: 10 mins
- Cook Time: 8 mins
- Category: Main
- Cuisine: Thai