Noodle Bowl with Salad May 31 2015
Fresh vegetables from our CSA and fresh pottery from the studio teamed up to make a fabulous dinner.
It was so good we were excited that there were leftover ingredients to toss together another round the next day.
You can see noodle bowls on this site and at Etsy.com under SteveSprinkleStudio.
Noodle bowls are just as handy as can be, big enough to hold a nice serving,with notches to hold your chopsticks. .
This recipe is from Brooklyn Suppers by Elizabeth stark
For the dressing:
- 3 tablespoons freshly squeezed lime juice
- 3 tablespoons sugar
- 2 cloves finely minced garlic (about 2 teaspoons)
- 2 teaspoons finely minced chile (I used a serrano here)
- 3 tablespoons fish sauce (use a good one—I like Red Boat)
- 2 tablespoons tahini
- 6 tablespoons water
For the salad:
- 8 ounces rice noodles
- 1 tablespoon olive oil
- 6 ounces shiitake mushrooms, stems removed, wiped clean, and chopped
- 4 cups chopped spinach
- 4 medium carrots, julienned
- 1/2 cup chopped mint leaves
- 1/4 cup chopped cilantro
- 3 tablespoons minced green onion (from 2 to 3 stalks)
- lime wedges
- To make the dressing, combine lime juice, sugar, garlic, and chile in a small bowl. Whisk in the fish sauce, tahini, and water. Taste and add more lime, sugar, or chile as needed. Sauce will keep well covered in the fridge for several days.
- Cook the rice noodles according to instructions. Drain, rinse well with cold water, and drain again.
- Meanwhile, heat a small skillet over medium heat. Add the olive oil, and then the mushrooms and 2 to 3 tablespoons of the prepared dressing. Cook for 5 minutes, or just until the mushrooms are soft.
- To serve, toss cooked noodles with several tablespoons dressing. Toss the spinach with a tablespoon of dressing, and set atop the noodles. Add carrots, mint, cilantro, and green onion to taste. Top with warm mushrooms, another drizzle of dressing, and a squeeze of lime.
That is Diakon Radish on the side ... also delicious.
Thanks for taking the time to look.