Saturday, July 9, 2011

Cold Cucumber and Glass Noodle Salad

It's another scorcher today. Fortunately, my cold has abated, but I'm still miserably hot and sweaty.

So I decided I HAD to have something COLD and refreshing for lunch. This turned out beautifully. If you want to add a protein and make it a complete meal, try edamame, tofu, or canned tuna or salmon, drained.

1 lb bag tofu-free Shiritake noodles (yam starch), rinsed, snipped and dried, or 250g glass noodles or rice noodles, prepared according to package directions.
1 English cucumber, cut lengthwise and then thinly sliced

1 hunk fresh ginger, peeled
2 cloves garlic
4 tbls rice vinegar
2 tbls fish sauce or light soy sauce
1 tsp toasted sesame oil
1 handful fresh cilantro/coriander
Hot crushed chili flakes, to taste

To make dressing, throw everything into blender or food processor and process (won't be completely smooth). Pour over noodles and cucumber in a medium bowl (and protein, if using) and toss to combine. Let sit a few minutes to absorb flavours. Glass noodles will absorb the liquid from the dressing, but shiritake noodles will not. Serves 4 as side dish, or 1-2 as a main.

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