Author Notes
A versatile cold noodle salad with heaps of vegetables and a wonderfully sweet and sour tahini-lime dressing. —Elizabeth Stark
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Ingredients
- For the dressing:
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3 tablespoons
freshly squeezed lime juice
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3 tablespoons
sugar
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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
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3 tablespoons
minced green onion (from 2 to 3 stalks)
-
lime wedges
Directions
-
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.
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Cook the rice noodles according to instructions. Drain, rinse well with cold water, and drain again.
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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.
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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.
Elizabeth Stark, along with her husband Brian Campbell, chronicles her passion for simple, fresh recipes on the award-wining food blog Brooklyn Supper.
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