Mondays always get a bad rap.
But if one thing can change the lameness of a Monday, it’s food. There’s not much food can’t fix.
And if there is one thing you should make this week, it’s this noodle salad.
Specifically, the sesame dressing.
Today was a little crazy.
Moving a blog + redesigning the entire thing by yourself is quite the challenge. I’m changing hosts + platforms. Bye bye Wordpress.
At about 2 o’clock today, I realized the majority of our fridge was taken up by beer and leftover pizza. While that doesn’t sound all that bad, it’s not going to get us through the week.
Off to the store to stock up and try to create a recipe + photograph it before sunset. I haven’t been to the grocery store on a Sunday in….I don’t even remember how long. And now I remember why.
I was completely unprepared with no list or meal plan, and shockingly, not one single coupon.
I came out with food for at least 3 recipes ideas, plus the weekly essentials. Not bad, not bad.
For today, my goal was to create a meal in less than 30 minutes, packed with flavor, and eaten from a single bowl. The sun was trailing off, and work was calling my name. No time to waste!
I was thinking Asian-style, but didn’t know where it was going to lead. I’ve done a few fried rice recipes lately, wasn’t feeling stir fry, and wanted to try making something new.
Enter, the cold noodle salad.
This recipe makes quite a few servings, which is another Monday bonus. You can eat it for dinner, pack it up for lunch and then some.
While I absolutely adore these thin brown rice noodles and love the crisp veggies, the dressing is where it’s at.
It has a silky smooth texture, is savory but slightly sweet, and finishes with a bit of a tang.
Pour it on a cold noodle salad, a leafy green salad, sautéed veggies, baked tofu, or anything else you can imagine. Except maybe your oatmeal.
Cold Noodle Sesame Veggie Bowl
vegan, gluten-free // serves ~6
- 8oz package angel hair Asian brown rice noodles
- 1 large red pepper, thinly sliced
- 3 large carrots, thinly sliced
- 2 cups snow peas
- 1 cup bean sprouts
- 1/2 cup green onion, thinly sliced
- peanuts + black sesame seeds [garnish]
- Prepare a pot of water to steam the snow peas + carrots.
- Slice the red pepper, carrots + green onion.
- Add only the snap peas + carrots to your steamer basket, with already boiling water, and cover for 3-6 minutes, until slightly tender.
- Rinse until cold and drain well.
- Prepare the brown rice noodles according to package directions, then rinse with cold water until fully chilled and drain well. [Mine only take 1-2min of cook time.]
- Place noodles in a large bowl, and pull apart using a fork.
- Toss in the steamed veggies, red pepper, bean sprouts + green onion [or plate them on top of the noodles…whichever you prefer].
- Plate and top with sesame seeds, peanuts, and/or more green onion if desired, then pour the dressing on each serving. [It was hard to toss the dressing with all of the noodles and vegetables, and was easier to pour on individually.]
Sesame Oil Dressing
- 1/2 cup unrefined toasted sesame oil
- 2 teaspoons honey
- 4 teaspoons tamari/soy sauce
- 2 Tablespoons rice vinegar
- 1.5 Tablespoons tahini
- 2 cloves garlic, minced
- 2 teaspoons brown mustard
- In a blender, magic bullet, or with an immersion blender, combine all ingredients and blend until smooth.
- Store in a sealed container, in the fridge, for up to 1 week.
notes: Toasted sesame oil is crucial to the flavor of the dressing. Do not sub out for another oil. If you can’t find tahini, use a natural [the drippy kind] cashew or peanut butter. Customize with any veggies or noodles you like. Sub maple syrup instead of honey to make vegan.
Any delicious Monday plans?
I plan on diving into a bowl of this around noon.