Asian Rice-Noodle Salad with Cashews

VeggieYogi ♦ December 28, 2012 ♦ 2 Comments

I’m finally back! It has been a really busy fall. My church bought a new building, and I learned a ton about building renovations. It was a lot of fun, educational, and an incredible amount of work! Dwayne and I ate out a lot. There simply wasn’t time to cook! But now I’m ready to get back to the kitchen and do some homemade vegetarian cooking!

This is an adaption of a recipe that was published in the Toronto Star by Jennifer Bain in December. The recipe was for Edamame-Carrot Rice Noodle Salad, but I didn’t have any edamame, sesame oil, sesame seeds or rice vinegar so I switched out many of the ingredients with what I had on hand. It still turned out to be very tasty. I hope you like it too. Feel free to switch out the ingredients with what you have on hand! 🙂

One thing I would recommend now that I’ve made it, is to break up the rice-noodles before cooking them since they are somewhat difficult to eat when they are left full length. Sprouts would also be an excellent addition.

Makes approx. 6 servings.

Here’s what you’ll need:
Approx. 4.4 oz or 125 g of rice noodles
1 cup julienned* snap peas
1 cup julienned carrots
1 cup julienned yellow pepper
1 1/2 cups of cashews
3 tbsp cider vinegar, red wine vinegar or rice vinegar
1 tbsp soy sauce
1 tbsp sesame or olive oil
* Julienned = cut into thin strips

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Break the rice-noodles into smaller pieces and cook them in boiling water for about two minutes.

Rinse rice noodles in cold water and then place them in a large bowl. Add snap peas, carrots, yellow pepper, and cashews.

In a separate container whisk together vinegar, soy sauce and oil. Mix together with the noodle mixture.

Sprinkle with sesame seeds if you have them and serve with chopsticks!