A Heaping TBSP of Life


~ presenting a slightly currated collection of all things edible ~

Brussels and Carrots Asian Noodle Salad

It’s Friday, I don’t feel like cooking, and it’s already nearly 70 degrees outside (at 8am!)  Yesterday it peaked out at 92, with 70% humidity, and if today plans on being anywhere near that, I am DEFINITELY not cooking!

Thankfully, with this convenient salad recipe, I don’t have to!

The only ‘heat’ in this recipe comes from a briefly boiling pot of water (rice noodles cook twice as fast as wheat), reducing a sauce (in the same pan) for a few minutes, and however many chili flakes you decide to add!  That’s it!  And if you have a mandolin (you should!) you can easily slice up the carrots and Brussels sprouts while the water comes to a boil and whip together the sauce while the noodles are chilling so that everything is ready together in under 30 minutes.

Since I prefer my meals animal-product-free and Alex likes his chicken and fish, I whipped this bowl up, as-is, and then sauteed and shredded a chicken breast on the side for him to mix in.  It barely took any more time and made both up us happy.  Win-win!

I used black rice noodles (squid ink!) in this, but you could very easily swap those out for standard rice noodles.  Just don’t use rice sticks, as they are a bit too thin and don’t mix together with the larger chunks as well.  You also don’t have to add cornstarch to the sauce and reduce it.  If you want to just shake everything together in a (tightly) sealed Tupperware and pour it over the noodles, you can, it does tend to sink to the bottom of the bowl though if it gets stored in the fridge overnight, so if you’re planning on saving some of these for lunch the next day, I recommend thickening the sauce! 🙂

Brussels and Carrots Asian Noodle
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Course: Main Course
Cuisine: Asian
Servings: 4 Bowls
Ingredients
Salad
  • 3 oz Black Rice Noodles
  • 8 oz Brussels Sprouts, ends trimmed and outer leaves removed
  • 3 medium Carrots, peeled and topped
  • 3 Scallions, cut at an angle, white and green part separated
  • 1 small Shallot, peeled and trimmed
  • 2 tsp Sesame Seeds
  • Olive Oil
Sauce
  • 1/4 cup veggie stock
  • 1/4 cup soy sauce (or coconut aminos)
  • 1 Tbsp Rice Wine Vinegar
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Mirin
  • 1 - 2 tsp Chili Flakes
  • 2 Tbsp Corn Startch
  • 2 small Garlic Cloves, peeled and trimmed
  • 1/4" Ginger, peeled
Instructions
For the Sauce
  1. Mince the garlic and ginger.  Shake all ingredients together in a tightly sealed Tupperware and set aside.

For the Salad
  1. Bring 2.5 quarts of lightly salted water to a boil.  Drop in the rice noodles and cook for length of time recommended on package.

  2. While the noodles are cooking, thinly slice the carrots, brussels sprouts and shallot (a mandolin works great!).  Toss together with the white parts of the shallot in a large bowl.

  3. When the noodles are done cooking drain them, and then toss them with a bit of olive oil and ice cubes in the strainer to help them cool off faster while not sticking together (the ice will melt out!)

  4. While the noodles are chilling pour the shaken sauce into the same saucepan and bring it to a low simmer over medium heat, stirring frequently, until it thickens and coats the back of a spoon.  Remove from heat.

  5. Toss the cooled noodles and veggies together in the large bowl.  Pour the slightly cooled sauce over them, and use a tongs to toss.  Portion out into individual bowls, or transfer into a clean, large bowl to serve.  Garnish with sesame seeds and green parts of scallion.



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