Shaved Vegetables Noodle Salad with a Soy-Ginger Dressing

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Hello everyone! It’s good to back from this week-long break. For all my American readers, I hope you got to celebrate Thanksgiving with friends and family, and enjoy some time off from work as well. I actually left Philly for a week and went to NY to celebrate with my best friend and her family. It was amazing, as per usual. The menu included: turkey, stuffing(s), green beans, mashed potatoes, sweet potatoes with marshmallows, brussel sprouts, asparagus, butternut squash, stuffed mushrooms, creamed spinach, biscuits, cornbread, pumpkin and apple pie, oh my! We ate it all, and even more.

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So now that I’m back on campus, I’m trying to detox a bit from all this food intensity. This noodle salad with raw vegetables is the perfect way to energize without feeling full and heavy. The more thinly you slice the veggies, the softer and the better. It also makes it even more fresh and crunchy!

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For the dressing, I was inspired by one of my friend’s green beans recipe. He tosses green beans with soy sauce and ginger and it honestly is the best taste combination ever! So I figured I could twist that a little bit and turn it into a dressing for a noodle salad. I added rice vinegar and sesame oil to his base and voila! It’s the highlight of the dish and I’m sure to toss a lot of different veggies in that mix from now on. Bon appétit!

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Total time: 15 minutes

Ingredients

  • 1 portion of instant rice noodles
  • 1 cup boiling water
  • 1/4 broccoli head
  • 1/4 zucchini (or yellow squash)
  • 1/4 red bell pepper
  • a handful of shredded baby spinach
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • a small piece of fresh ginger
  • chopped raw cashews

Directions:

  1. Cover the instant rice noodles with the boiling water and let it soak while you prep the vegetables.
  2. Cut all the vegetables in extremely thin slices. If you have a mandolin, that’s even better, and if not you can just use a very sharp knife. Slice the broccoli floret by floret, then slice the zucchini, and the red pepper.
  3. Make the dressing: mix the soy sauce, rice vinegar and sesame oil together. Dice the ginger in tiny pieces and add it to the sauce.
  4. To plate, start with the drained noodles, top with all the sliced vegetables and the shredded spinach, and toss with the dressing. Garnish with some chopped raw cashews, freshly chopped mint or cilantro, and a drizzle of sriracha. Enjoy!

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Temps total: 15 minutes

Ingrédients

  • 1 portion de nouilles de riz instantanées
  • 1 tasse d’eau bouillante
  • 1/4 broccoli
  • 1/4 courgette
  • 1/4 poivron rouge
  • une poignée de pousses d’épinards
  • 2 c.s de sauce soja
  • 1 c.s de vinaigre de riz
  • 1 c.c d’huile de sésame
  • un petit morceau de gingembre frais
  • quelques noix de cajou écrasées

Directions:

  1. Recouvrez les nouilles avec de l’eau bouillante et laissez les s’assouplir.
  2. Tranchez les légumes: broccoli, poivron rouge et courgette, extremement finement. Si vous avez une mandoline, utilisez-la pour de meilleurs résultats, sinon un couteau bien aiguisé fera l’affaire.
  3. Préparez l’assaisonnement: mélangez la sauce soja, le vinaigre de riz et l’huile de sésame. Emincez le gingembre en tout petits dès et ajoutez les à la sauce.
  4. Pour servir, commencez par les nouilles égouttés, ajoutez ensuite les légumes tranchés, les pousses d’épinard déchirées, puis mélangez le tout avec la sauce. Garnissez de morceaux de noix de cajou, de menthe ou de coriandre ciselée, et d’un filet de sriracha. Bon appétit!

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