Hello! Oh man do I have a super duper delicious Veggie Thai Noodle Salad recipe for you all today. Yum. Just look!
But first, exciting news. Today I was featured in Cooking Quinoa! If you missed my Sage Maple Chickpeas + Creamy Pumpkin Quinoa & Millet post you can take a look at my feature here at Cooking Quinoa. A big thanks to Wendy, for asking me if I wanted to be featured. Thanks, Wendy!
Since I'm feeling exceptionally feisty today for no apparent reason, I thought I'd push my" vegan propaganda" on everyone with a quote. Because that is what vegans do. Hadn't you heard?
Well said Leo, well said indeed. I know some of you will think that's a pretty grand statement, but I don't. And since this is my little corner of the internet that I share with my dear readers, I can do what I want. Sentient beings that experience life and emotions and in general do not want to be killed, especially for the pleasure of humans, I am sure...means something to me. And I think it should mean something to you too.
Today, I heard that "...it is an unwritten rule of veganism that you must be prepared to answer silly hypothetical questions..." and I have to completely agree with that statement. "Okay, so what if...it was the apocalypse and you had to hunt and eat animals or you'd starve to death? What then? What would you do then?" Gahhh! It's enough to slap a person upside the head, but hypothetically I'm not into violence...so...
Anyway back to this salad, it's seriously yummilicious you guys. I honestly got spell-check corrected for that word, haha. But really, this Veggie Thai Noodle Salad is brimming with fresh and crunchy veggies, fresh and aromatic herbs, and soft rice noodles that are laden with a Thai style dressing, and topped with crushed peanuts.
Veggie Thai Noodle Salad
Serves 6
- -- For The Salad--
- 1 red bell pepper, julienned
- 1 small daikon (165 grams), julienned
- 1 cucumber, rough peeled and julienned
- 2 large carrots, julienned
- 14 oz. dry stir-fry style rice noodles
- 1/2 cup fresh basil leaves, chiffonade
- 1/2 cup fresh cilantro, chopped
- 1/2 cup peanuts, crushed (mix in or garnish)
- sesame seeds, for garnish
- --For The Dressing--
- 1 lime, juiced (about 1/4 cup)
- 1/4 cup sugar or erythritol
- 3 1/2 Tbsp. soy sauce
- 2 Tbsp. water
- 1 tsp. fresh ginger, minced very finely
- 1 tsp. fresh lemon grass, minced very finely
- 1 garlic clove, minced very finely
- 1/2 tsp. sesame oil
- 1/2 tsp. fresh chili paste
First, julienne all those veggies. I have a rockin' julienne peeler that I adore so I used that, but you could just cut them into thin matchsticks or even peel them if you desire. My special peeler can be a bit time consuming, but I feel it's worth it. Then add them to a very large bowl.
Now, combine all the dressing ingredients and whisk together very well.
Bring a large pot of water to a boil. Once boiling, remove from heat and add all the noodles. Submerge them completely and soak, stirring once or twice, for about 10 minutes or according to package. Then, drain and rinse under cold water. Set aside until ready to use.
While the water comes to a boil, slice up the herbs and crush the peanuts, if they need crushing.
Add the noodles, herbs, and peanuts to the veggies and toss very well to mix.
Then, drizzle on the dressing and toss again coat. Serve chilled and garnish with sesame seeds.
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This salad is best if left to chill for an hour, but it's not a requirement.
And of course my little guy is always around when I'm cooking.
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