Tasty Tuesday

56389410_mediterranean-rice-noodles_6x4MEDITERRANEAN RICE NOODLES

YIELD
Serves 2
ACTIVE TIME
20 minutes
TOTAL TIME
15 minutes

INGREDIENTS

    • 1 package King Soba rice noodles
    • 2 to 3 tablespoons extra-virgin olive oil
    • 1/2 pound fresh green beans, ends snipped off
    • About 10 cherry tomatoes, halved
    • 1/4 cup pitted olives
    • 8 to 10 fresh basil leaves, torn
    • Zest and juice of 1 lemon
    • 1 to 2 teaspoons sea salt
    • Freshly ground black pepper

PREPARATION

    1. Cook the rice noodles according to the directions on the package, then run them under cold water, and drain them well. In a medium bowl, toss the noodles with the olive oil.
    2. While the noodles are cooking, bring 4 cups of salted water to a boil. Have a bowl of ice water ready nearby. Blanch the green beans in the boiling water until they are tender and bright green, about 2 minutes, then remove them from the hot water and immediately submerge them in the ice water to stop the cooking. Drain them, and cut each bean into thirds.
    3. Stir the beans, tomatoes, olives, basil, lemon zest, lemon juice, salt, and pepper into the bowl of noodles. Adjust the seasonings to taste, and serve.

COLD SESAME NOODLES WITH SUMMER VEGETABLES

51104410_cold-sesame-noodles_1x1YIELD
Makes 4 to 6 servings
ACTIVE TIME
30 minutes
TOTAL TIME
30 minutes

INGREDIENTS

    • 1/3 cup unseasoned rice vinegar
    • 1/3 cup vegetable oil
    • 1 tablespoon Sriracha (hot chili sauce)
    • 1 tablespoon toasted sesame oil
    • 8 cups matchstick-size pieces mixed summer vegetables (such as carrots, radishes, cucumbers, and bell peppers; about 1 1/4 pounds)
    • Kosher salt, freshly ground pepper
    • freshly ground pepper
    • 8 ounces buckwheat soba (Japanese-style noodles) or vermicelli noodles
    • 1 cup (loosely packed) cilantro leaves with tender stems
    • 3 scallions, thinly sliced
    • 1 tablespoon black or white sesame seeds

PREPARATION

    1. Whisk first four ingredients in a large bowl. Add vegetables; toss to coat. Season with salt and pepper.
    2. Cook noodles in a large pot of boiling salted water, stirring occasionally, until al dente; drain. Run noodles under cold water to cool them; drain well and add to bowl with vegetables. Add cilantro and scallions; season to taste with salt and pepper. Sprinkle sesame seeds over and serve.

 

ASIAN RICE NOODLE SALAD

asian-noodle-salad-102716YIELD
Seres 5–6 as a side dish
ACTIVE TIME
10–15 minutes
TOTAL TIME
20 minutes

INGREDIENTS

    • 1 (8-ounce) box Asian brown rice (whole-grain) noodles
    • 1/4 cup soy sauce (preferably reduced-sodium)
    • 1 tablespoon rice vinegar
    • 2 teaspoons fresh lime juice (from 1/2 lime)
    • 2 teaspoons honey
    • 2 teaspoons toasted sesame oil
    • 1 teaspoon minced fresh ginger
    • 1 garlic clove, minced
    • 3/4 cup fresh cilantro leaves, chopped
    • 3/4 cup chopped salted, dry-roasted peanuts or cashews
    • 2 1/2 cups coleslaw mix (shredded green and red cabbage plus carrots, found in the produce aisle)
    • Red pepper flakes (optional)

PREPARATION

    1. Cook the noodles according to the package directions. Drain and set aside in a large bowl to cool (a few minutes in the freezer can help!). Cut the noodles up a bit with kitchen shears or a knife to make them easier to toss.
    2. In a small bowl, whisk together the soy sauce, vinegar, lime juice, honey, sesame oil, ginger, and garlic.
    3. Add the sauce, cilantro, peanuts, and slaw mix to the bowl with the noodles and toss until well combined. If desired, sprinkle in red pepper flakes to taste. Serve at room temperature or refrigerate for later.
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