Summer 2020, How I love thee, let me count the ways. I am being a bit tongue in cheek of course. Even though a lot of us are at home that doesn't mean we want to be tied to the stove.
This delicious dish has been my life saver in more ways than one. I can do this in steps, for instance, I steamed the broccoli and carrots first, let them cool, then added in all the other chopped vegetables. If you can t have nightshades , leave them out. I use coconut aminos, instead of soy sauce.
Grab a cup of chai, or a nice drink. The food will be there when you're ready.
There is no reason to rush, what this time has taught me is to take things slower. I want to savor my time now in the kitchen. There are no "have to's". For years as a production chef, I pushed myself to exhaustion to get it all done and I was too exhausted to enjoy my own food.
This summer for me has been about learning to pace myself.
The thing that makes our food medicine, is not just the ingredients, its how we honor ourselves. By honoring ourselves, we honor the food and the nourishment it provides.
NOURISHMENT = NO RUSH MENT
The dressing can be made easily in a blender or food processor I use wide Asian rice noodles, and i cook them past al dente, because with gluten free, noodles they tend to harden up when cold. When its all said and done, Imix the noodles and veg in a container and grab from the fridge at will. I keep the dressing separate, and I always make more, this dish is one of those good addictions.
Cold Asian Noodle Salad
- SAUCE ingredients
2/3 cup coconut aminos or soy sauce
3 tablespoons of almond butter
3 teaspoons rice vinegar
3 teaspoons fresh ginger, grated, more to taste
2 teaspoons garlic, grated, more to taste
2 teaspoons chili sauce
2 teaspoon toasted sesame oil
1 lime juiced, more to taste
Optional 1/8 teaspoon red pepper flakes, more to taste
- Other ingredients
1 16 oz package Pad Thai rice noodles, cooked based on package instructions.
4 carrots, sliced thin
2 Red bell pepper, sliced thin
1 Yellow bell pepper, sliced thin
1 cup scallions, sliced thin on the diagonal
¼ purple cabbage, sliced very thin
1 cup snap peas
1 cucumber, sliced thin
4 tablespoon cilantro, roughly chopped more to taste
2 tablespoon sesame seeds
optional: shredded rotisserie chicken
- Cook noodles to directions, drain and rinse with cold water.
- Add all sauce ingredients to a high-speed blender and blend until combined. Set aside.
- Toss chopped veggies, rice noodles, cilantro, and sesame seeds into a medium mixing bowl. Pour in sauce and mix well. Taste and adjust seasoning as needed.
- Serve cold topped with scallions and peanuts ( optional )