This Asian-inspired noodle salad can go perfectly with any vegetable you have on hand. It can also be served cold or hot at room temperature.
Rice noodle salads are extremely light and are a great way to use any vegetables left in the fridge!
Ingredients:
For salad:
– noodles noodles
– green beans
– grated carrots
– green onions
– Sesame seeds.
For the vinaigrette:
– lemon juice
– soy sauce
– sugar-
– Shaved ginger
– sesame oil and optional chili paste.
Salad Preparation:
Start the salad by first cooking the noodles in salted water. Finally, add the chopped green beans in the same water, and let them boil together for a few more minutes.
Then strain the noodles and green beans, making sure to rinse with cold water at the same time.
Separately, in a larger bowl, add the soy sauce and lemon juice, then the sesame oil. Add freshly grated ginger to the vinaigrette along with a teaspoon of sugar. And at the end, optionally add chili paste. Mix all ingredients well.
Then, in a large bowl, place the noodles, green beans, grated carrots and finely chopped green onions.
Pour soy, ginger, sesame vinaigrette over the noodle salad.
Mix well until evenly coated, seasoning with salt and pepper to taste.
Finish the salad with noodles, sprinkling fried sesame seeds before serving, either hot or cold as you prefer!
Boon appetite!
