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| Noodle Bowls |
"Such a light, crisp salad... especially on summer evenings! Everyone loves these noodle bowls and makes it a point to join us for dinner if they know they're being served. Increase or omit ingredients to suit your palate."
Ingredients :
- 1 (8 ounce) package dried cellophane (glass) noodles
- 1 cup peanuts
- 1 head heart of romaine lettuce, shredded
- 1 cucumber, cut into matchsticks
- 2 carrots, cut into matchsticks
- 1 cup mung bean sprouts
- 1 cup cilantro leaves, chopped
- 1 cup fresh mint leaves, slivered
- 1/2 cup chopped green onions
- 1/2 cup soy sauce, or to taste
- 1 teaspoon wasabi paste, or to taste
Instructions :
| Prep : 30M | Cook : 4M | Ready in : 45M |
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- Place noodles in a large bowl and cover with very hot water. Let stand until softened, about 15 minutes. Drain and chop into shorter lengths.
- Grind peanuts into a coarse, chunky meal using a food processor or mortar and pestle.
- Combine noodles, peanuts, lettuce, cucumber, carrots, bean sprouts, cilantro, mint, and green onions in a large bowl. Serve soy sauce and wasabi paste alongside.
Notes :
- Substitute 1 sweet potato for the carrots if desired.
- You can also serve the ingredients in separate bowls and let each person assemble his or her own noodle bowl.
- Though this is a traditional Vietnamese dish, I find it extremely difficult to get my hands on a good fish sauce. I've learned that, in a pinch, the soy and wasabi dressing is so much easier to keep on hand, and everyone loves it! I highly recommend each person combine the soy sauce and wasabi individually (sushi-style), as everyone has his/her own version of what proportion of wasabi they enjoy and can tolerate.
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