April 01, 2008

Cold Black Rice Noodle Salad with Mixed Vegetables




Ingredients:
13 oz black rice noodles
1/2 lb snow peas
1/2 lb broccoli florets
3-6 bunches tat soi, cut into 1 inch wide strips
6 dried shiitaki mushrooms, rehydrated and sliced thinly
1 bunch green onions, sliced

for the dressing:
3 cloves garlic, grated
1 inch knob ginger, grated
2 tablespoons rice vinegar
2 tablespoons Shaoxing wine
2 tablespoons soy sauce
2 tablespoons oyster sauce
1 teaspoon sesame oil
1/2 teaspoon toasted sesame seeds


Directions:
Cook the noodles according to package instructions, keeping care to stir frequently so they do not clump together. Meanwhile, steam the snow peas, broccoli and tat soi. In a small bowl, whisk together the dressing ingredients. Set aside. Rinse the noodles in cold water then drain. Place in a large bowl and toss with the dressing. Add the vegetables and mushrooms and stir to evenly distribute. Sprinkle with green onions and serve.

Yield: about 4-6 servings

My thoughts:

When I found these black rice noodles I immediately started thinking of what high contrast foods I could pair with it. I finally decided to make a cold noodle salad. The noodles have a almost nutty flavor and really absorbed the flavor of the sauce without losing its own character. I made them as a side dish for dinner last night with the idea that we would eat what was left for lunch today. You know what? While we enjoyed them immensely last night, I think they are even better today; the flavors really came together and the vegetables stayed nice and crunchy.

Note: If you cannot find black rice noodles, regular, thin rice noodles or even somen could be substituted but the texture and flavor of the noodles will be different. Additionally, 3 bunches of baby bok choy could be substituted for the smaller tat soi.