Cold Black Rice Noodle Salad with Mixed Vegetables
serves 4-6
The noodles have a almost nutty flavor and really absorbed the flavor of the sauce without losing its own character. While we enjoyed them immensely last night, I think they are even better today; the flavors really came together and the vegetables stayed nice and crunchy.Read more about this recipe at Coconut and Lime.
13 ounces black rice noodles
1/2 pound snow peas
1/2 pounds broccoli florets
3-6 bunches tat soi, cut into 1 inch wide strips
6 dried shiitake mushrooms, rehydrated and sliced thinly
1 bunch green onions, sliced
dressing:
3 cloves garlic, grated
1 inch knob ginger, grated
2 tablespoons rice vinegar
2 tablespoons Shaoxing wine
2 tablespoons soy sauce
2 tablespoons oyster sauce
1 teaspoon sesame oil
1/2 teaspoon toasted sesame seeds
prep: 15 minutes
total: 20 minutes
2 medium pots
small bowl
1. Boil two medium pots of water. In one, cook the noodles according to package instructions, keeping care to stir frequently so they do not clump together. In the other, steam the snow peas, broccoli and tat soi.
2. Meanwhile, in a small bowl, whisk together the dressing ingredients. Set aside. Rinse the noodles in cold water then drain. Place in a large bowl and toss with the dressing. Add the vegetables and mushrooms and stir to evenly distribute. Sprinkle with green onions and serve.
2. Meanwhile, in a small bowl, whisk together the dressing ingredients. Set aside. Rinse the noodles in cold water then drain. Place in a large bowl and toss with the dressing. Add the vegetables and mushrooms and stir to evenly distribute. Sprinkle with green onions and serve.
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