It is Day Two of our return to healthy eating and on the menu for today is this rice noodle salad filled with all kinds of fresh nutrient-rich veggies. Also, as a bonus it is gluten free!
Ingredients:
- 2T fresh grated ginger
- 4 cloves fresh grated garlic
- 5T sesame oil
- 1/4c soy sauce
- 1 package thin rice noodles
- 2 red bell peppers, thinly sliced
- 1 yellow bell pepper, thinly sliced
- Handful of snow peas
- 8oz package sweet pea shoots (you can substitute any kind of sprouts for this)
- 1/4c cilantro, finely chopped
- 1/4c red skinned peanuts
Heat the sesame oil gently over low heat. Sesame oil has a low smoke point, so be careful not to burn it. When it is hot, add the ginger and garlic and allow to gently cook for about 3-4 minutes, until sweet. Remove from the heat, slowly stream in the soy sauce, while whisking.
Thinly slice the peppers and cut the snow peas into about 1/4 inch segments, on a diagonal. Put the vegetables, including shoots or sprouts, into a bowl and toss with the oil and soy sauce dressing.
Cook the rice noodles according to the package directions and then add to the vegetables in the bowl, while still hot. I like to do this because it slightly cooks the vegetables, bringing out their sweetness and taking a little bit of the "edge" off of the snow peas. Toss. Add cilantro and peanuts. Chill.
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