Refresh

Well, yesterday got away from me.  I didn't quite manage to get to posting that promised recipe, because, you see, important things needed attending to.  Important things including such responsibilities as:  a sunny day, an afternoon swim with the gals and our kiddos, and yoga, also with the gals.  But I'm here now, although the sun is no longer, with a summery recipe to refresh and revive.

Perhaps it'll encourage that sunshine to come back, and stay awhile...

This is one of those last minute, "hmmm...what have I got around here to throw together, quickly?" sort of dish.  I made some veggie sushi last night, to celebrate the somewhat reluctant appearance of the sun, and needed a little something fresh and easy to go with it.  The veggies were all those left over from sushi prep (I really prepped far too many veggies, but who's complaining?), the rice noodles have been lurking in the back of my pantry for eons, and the fresh herbs came from our CSA box.  Add a squirt of this, a squeeze of that...and away we go.  Dinner in five.

Summery Rice Noodle Salad with Lime and Sesame Oil Vinaigrette
-serves 4 as a main, 6 as a side

Ingredients*
Approximately 200-250 gram package thin rice noodles
1 1/2 to 2 cups julienned or finely sliced vegetables:  carrots, celery, sugar snap peas, spring onions, cucumber, green peppers
1/2 to 3/4 cup coarsely chopped cilantro, stems included
1/4 cup chopped mint
1/2 cup coarsely chopped peanuts

Vinaigrette
6 Tbs soy sauce
juice of 1 1/2 limes
2 to 3 Tbs sesame oil
4 to 6 Tbs mirin (if you don't have mirin, substitute 1 to 2 Tbs of honey)

*Note*   The ingredient amounts are approximate.  This is one of those recipes you make to suit your tastes.  If you prefer a sweeter vinaigrette, use more mirin.  If you like it saltier, up the soy sauce.  Use more or less sesame oil, depending on how aggressive you want the dressing.  Taste as you go, substitute another ingredient if you feel like it, and be creative!

In a large bowl whisk the vinaigrette ingredients together.  Set aside.

Cook your rice noodles according to package directions.  If you picked up your package at an international market, like I did, and it has no discernible directions, other than such ever-so-helpful gems as:  "Cook a little while, then it completes." Or:  "After stirring, put it in a dish, then you can have it"...If these are the extent of your directions, then just boil the noodles, and check every minute or two (mine took about 3 1/2 minutes), then drain, and run under cold water.  Allow to drain for a few minutes in a colander, gently squeezing the excess water out of the noodles.  (If you leave them too wet, your dressing will be diluted.  Thin rice noodles are pretty springy once cooked, and can handle a bit of a squeeze.)

Toss the noodles with the dressing, then throw in the veggies and herbs, and top with peanuts.  Serve with some thinly sliced green chili, or a few dashes of Sambal.

There you have it.  Couldn't be simpler, or more refreshing.  A wonder of a salad for a hot day, when you cannot be asked spending much time inside, away from that precious sunshine.

Here's hoping it returns soon!

Perfect Summer Salad

I have a wee confession to make.  I suffer from performance anxiety.  The food-related kind.  Specifically, the bring-a-dish-for-such-and-such-an-occasion anxiety.  It's silly, really, but I want that dish to be just right, and to complement what others are bringing, to make the best use of fresh, seasonal produce (or chocolate)...and to, well, please people.  Is that so terribly wrong?

So, last week, I was on the docket to bring a meal to a favorite friend, who just had a baby.  This friend is an easy-going gal, not a particularly picky eater.  And I've known her for going on twenty years.  (Oh, my, just felt that aging reminder.  Ouch.)  So, in no way should I be worrying about what to make for her.  And yet.

Just what is the right meal for someone who just had a baby?  That can live in the fridge for a few days, if need be.  And it's summer, which rules out heavy dishes.  And I am decidedly not a casserole person.  And it should be somewhat healthy, as she's just had a baby, after all.  You can see I gave myself a little struggle, probably unnecessarily so.  But, then I remembered a salad I used to make back in college, learned from a lovely woman for whom I nannied, which Shannon loved.

Hooray for the memory center of the brain, pulling through.  That's not usually happening round these parts.

I have no idea where this recipe originally came from, and I never even wrote down amounts back in the day.  It's one of those recipes that I remember from time to time, which evolves depending on where in the world we are, and which ingredients are available.  It's a very flexible sort of recipe.  The best sort.

Here is my current favorite incarnation:

Asian Noodle Salad - serves 4 - 6 as a main, with leftovers

1 pound vermicelli noodles (thin spaghetti works fine as well)

The Vegetables
One or more of the following vegetables (or whatever sounds good to you):
sugar snap peas, sliced on the diagonal
carrots, cut into matchsticks
baby corns
green beans, blanched and sliced on the diagonal
daikon, cut into matchsticks

The Dressing
1/4 cup soy sauce *
1/4 cup balsamic vinegar
1/4 cup packed brown sugar
2 Tbs sesame oil
1 - 2 Tbs sriracha hot sauce, or to taste

*Note* I prefer to use the dark, thick type of soy sauce, found at Asian markets.  It sticks really well to the noodles, and gives the sauce a lovely, rich color.

The Garnish
small bunch cilantro, chopped
several green onions, chopped
1/4 cup unhulled sesame seeds, toasted

Cook the noodles until they are on the firm side of al dente, they will soak up dressing and soften further.  Run them under cold water to chill, and leave to drain while you prepare the dressing.

Whisk all of the dressing ingredients together, then pour over the drained noodles, tossing to thoroughly coat.  Garnish with the chopped herbs, and toasted sesame seeds.

How utterly simple is that?

One last note.  Should you be making this to be eaten within the next few days, rather than immediately, simply toss the noodles with 1/3 of the dressing, so they don't stick together.  Keep the prepared vegetables and garnish separately stored.  This way, everything retains its flavor and texture.  When it comes time to serve, throw it all together.

Perfect!