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Spring Salad with Noodles

27 May

Ingredients:
6 ounces dried rice sticks, buckwheat soba noodles, or other Asian noodles
1-2 kohlrabi, grated
1-2 carrots, grated
5 radishes, sliced into rounds, then sliced to matchsticks
1/3 cup cilantro leaves
1 small head lettuce or a mix of escarole, frisee and lettuce
3 tablespoons roasted unsalted peanuts or nuts of choice, coarsely chopped

Dressing:
½ fresh green or red chili pepper, seeded and minced
1½ tablespoons sweetener
¼ rice vinegar
¼ cup fish sauce or soy sauce
2 cloves green garlic, crushed
1 tablespoon freshly squeezed lime juice
freshly ground black pepper

Directions:

  1. Make the dressing by whisking or processing in a blender all of the ingredients until sweetener is dissolved and garlic and chili are finely minced. Set aside.
  2. Bring a large pot of water to a boil. Add the noodles and bring the water back to a boil. Cook the noodles are soft, about 3 minutes, then drain in a colander and refresh with cold water. If you are using noodles other than rice noodles, cook according to the package. Stir in a teaspoon of oil into noodle if not using right away to keep them from sticking together.
  3. In a large bowl, combine the noodles, kohlrabi, radishes, carrots, green onions, mint, and cilantro leaves. Add just enough dressing to coat and toss gently.
  4. Divide greens mixture among plates and top with noodle mixture. Garnish with chopped peanuts and serve immediately.

Serves 4

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