Oh my do I love this recipe. No matter what the season, this recipe makes me think of warm, breezy and delicious summer. I’ve streamlined this recipe by just putting all the toppings on top instead of separating each one into serving bowls. I also buy fresh noodles which take about a minute or so to cook. When making dressings for dishes like this, I always double the recipe so I can use the extra on salads. Lastly, I use the immersion blender for the dressing. It saves me from having to mince the garlic and ginger root.
- Brown rice noodles (approx. 125g for four servings)
- A few large handfuls mixed greens (Swiss chard, kale, spinach etc.)
- 2 Tbsp. tamari
- 2 Tbsp. cold-pressed sesame oil (or olive)
- 2 tsp. raw honey (or maple syrup)
- 2 tsp. brown rice vinegar
- zest and juice of 1 lime
- 1 clove garlic, minced
- 1 Tbsp. fresh ginger root, minced
- 2 spring onions, sliced
- ½ red chili, minced
- ¼ cup mixed black and white sesame seeds
- ¼ cup unsweetened desiccated coconut
- ¼ cup cashews
- ½ cup cilantro, chopped
- ½ cup mint, chopped
1. In a small dish whisk dressing ingredients together, reserving a few slices of spring onion and chili for garnish. Season to taste. Set aside.
2. Boil a pot of salted water, add noodles and cook according to package directions. Drain and rinse with cool water to halt cooking. Place noodles in a large bowl, pour half of the dressing over and toss well to coat. Add some mint and cilantro and toss.
3. In a dry skillet over medium heat, toast sesame seeds until fragrant. Remove from heat and set aside. Repeat with cashews and coconut.
4. Wash and greens and spin them dry. Remove any tough stalks, stack leaves, roll up and slice into thin ribbons. Add to a large bowl pour remaining dressing over, throw in some mint and cilantro (reserve some for garnish) and toss well to coat. Add dressed greens to dressed noodles.
5. To serve, allow each person to take their desired amount of greens and noodles. Place small dishes of toppings around the table for garnish and be generous! The more herbs, nuts, seeds, and coconut the better this will taste. Go wild!
Recipe and photo courtesy of mynewroots.org.