Tossed Greens with Rice Noodles and Vegetables

Tossed Greens with Rice Noodles and Vegetables Recipe - Asian Cuisine

Region / culture: Asia | Servings: 4

Introduction

This refreshing and flavorful Tossed Greens with Rice Noodles and Vegetables recipe is a perfect dish for a light and healthy meal. The combination of fresh greens, herbs, vegetables, and rice noodles tossed in a tangy warm lime dressing creates a delicious and satisfying salad.

History

This recipe is inspired by traditional Asian noodle salads, which often feature a mix of fresh vegetables, herbs, and noodles tossed in a flavorful dressing. The addition of rice noodles adds a unique texture and flavor to the dish, making it a popular choice for those looking for a light and refreshing meal.

Ingredients

0.5 package (4 oz / 113 g) rice noodles
4 cups mesclun or other mixed greens
0.25 cup finely chopped mint
0.25 cup finely chopped cilantro
Warm lime dressing (recipe follows)
1 cup peeled, seeded, chopped cucumber
1 cup chopped tomato
1 cup snow peas, trimmed, cooked until crisp-tender, cooled

Warm lime dressing

0.5 cup water
0.5 cup lime juice
1 tsp cornstarch
2 tbsp sugar (or sugar substitute e.g. splenda)
2 tsp minced garlic
2 – 3 tsp reduced-sodium tamari soy sauce
1 tsp dark sesame oil
1 tsp black bean sauce
0.5 tsp hot chili paste

How to prepare

Place the noodles in a large bowl and pour boiling water over them to cover.
Let the noodles stand until they are separate and tender, which should take about 10 minutes. Then, drain them.
Allow the noodles to cool.
In a separate bowl, toss the mesclun and herbs with half of the warm lime dressing. Arrange the mixture on large salad plates and top with the rice noodles.
In another bowl, toss the cucumber, tomato, and snow peas with the remaining warm lime dressing. Spoon this mixture over the greens.

Warm lime dressing

In a small saucepan, combine water, lime juice, and cornstarch. Stir in the remaining ingredients.
Heat the mixture until it reaches boiling point. Continue whisking constantly and let it boil for about 1 minute, or until it thickens.

Variations

Add grilled shrimp or tofu for a protein boost.
Substitute the rice noodles with soba noodles or vermicelli for a different texture.
Add sliced avocado or toasted nuts for added flavor and texture.

Cooking Tips & Tricks

Be sure to cook the rice noodles according to the package instructions to ensure they are tender and not overcooked.

- To prevent the noodles from sticking together, rinse them with cold water after draining.

- For a more intense flavor, marinate the vegetables in the warm lime dressing for a few minutes before tossing them with the greens and noodles.

- Feel free to customize this recipe by adding your favorite vegetables or protein sources, such as grilled chicken or tofu.

Serving Suggestions

This salad can be served as a light and refreshing main dish or as a side dish alongside grilled fish or chicken. It pairs well with a glass of white wine or a refreshing iced tea.

Cooking Techniques

Be sure to toss the greens and herbs gently to avoid bruising them.

- Cook the snow peas until they are crisp-tender to maintain their bright green color and crunchy texture.

Ingredient Substitutions

Use any type of greens, such as spinach or arugula, in place of mesclun.

- Substitute the mint and cilantro with basil or parsley for a different flavor profile.

Make Ahead Tips

You can prepare the warm lime dressing ahead of time and store it in the refrigerator for up to 3 days.

- Cook the rice noodles and vegetables in advance and assemble the salad just before serving to maintain their freshness.

Presentation Ideas

Serve the salad on a large platter and garnish with additional herbs and a sprinkle of sesame seeds for a beautiful presentation. - Arrange the noodles and vegetables in a colorful and appealing way to entice your guests.

Pairing Recommendations

This salad pairs well with a crisp and refreshing white wine, such as Sauvignon Blanc or Pinot Grigio.

- For a non-alcoholic option, serve with a glass of sparkling water with a splash of lime juice.

Storage and Reheating Instructions

Store any leftover salad in an airtight container in the refrigerator for up to 2 days.

- To reheat, gently warm the salad in a microwave or on the stovetop until just heated through.

Nutrition Information

Calories per serving

180

Carbohydrates

- Total Carbohydrates: 32g

- Dietary Fiber: 3g

- Sugars: 4g

Fats

- Total Fat: 2g

- Saturated Fat: 0g

- Trans Fat: 0g

Proteins

- Protein: 3g

Vitamins and minerals

Vitamin A: 50% DV

- Vitamin C: 30% DV

- Iron: 10% DV

Alergens

This recipe contains soy and sesame oil.

Summary

This Tossed Greens with Rice Noodles and Vegetables recipe is a low-calorie, nutrient-dense dish that is rich in vitamins and minerals. It is a great option for those looking to incorporate more vegetables and whole grains into their diet.

Summary

This Tossed Greens with Rice Noodles and Vegetables recipe is a delicious and nutritious dish that is perfect for a light and healthy meal. With a mix of fresh greens, herbs, vegetables, and rice noodles tossed in a tangy warm lime dressing, this salad is sure to become a favorite in your recipe collection. Enjoy!

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Tossed Greens with Rice Noodles and Vegetables. It was a warm summer day, and I had decided to spend the afternoon at the local farmer's market, browsing through the fresh produce and chatting with the vendors. As I made my way through the bustling market, a friendly woman caught my eye with a big smile on her face.

"Hello there, dearie! Would you like to try a sample of my tossed greens with rice noodles and vegetables?" she asked, holding out a small plate filled with colorful greens and crispy noodles.

I couldn't resist the offer, and as soon as I took a bite, I was hooked. The flavors exploded in my mouth, and I knew that I had to learn how to make this dish for myself. I asked the woman for the recipe, and she kindly wrote it down for me on a scrap of paper.

Over the years, I have perfected this recipe, tweaking it here and there to suit my tastes and preferences. It has become a staple in my kitchen, a go-to dish for family gatherings and potluck dinners. The combination of fresh greens, tender rice noodles, and crunchy vegetables never fails to impress, and I love watching the smiles on my loved ones' faces as they dig in.

The key to making this dish truly shine is the quality of the ingredients. I always make sure to use the freshest greens I can find, preferably organic and locally sourced. The rice noodles should be cooked to al dente perfection, not too soft or too chewy. And the vegetables should be colorful and crisp, adding a burst of flavor and texture to the dish.

To start, I gather all the ingredients I need: a bunch of mixed greens, such as spinach, kale, and arugula, a packet of rice noodles, an assortment of vegetables like bell peppers, carrots, and snap peas, and a flavorful dressing made from soy sauce, sesame oil, garlic, and ginger. I also like to add some protein to the dish, such as tofu or grilled chicken, to make it a complete meal.

I begin by cooking the rice noodles according to the package instructions, then rinsing them in cold water to stop the cooking process. In a large bowl, I toss the cooked noodles with a generous amount of the dressing, making sure to coat them evenly. Next, I add the chopped vegetables and greens, tossing everything together until well combined.

The final touch is to garnish the dish with some toasted sesame seeds and chopped green onions, adding a pop of color and flavor to the finished product. I serve the tossed greens with rice noodles and vegetables in a large salad bowl, allowing everyone to help themselves and enjoy the dish family-style.

As we sit down to eat, the room fills with laughter and chatter, the clinking of forks and knives against plates. I watch as my loved ones dig into the dish, their faces lighting up with delight as they take their first bite. The flavors meld together perfectly, the freshness of the greens contrasting with the crunch of the vegetables and the chewiness of the noodles.

I can't help but smile as I take a bite of the tossed greens with rice noodles and vegetables, savoring the familiar flavors that have become a part of my culinary repertoire. This dish represents more than just a recipe to me—it is a symbol of the joy of cooking and sharing food with those we love. And as I look around the table at my family and friends, I am filled with gratitude for the simple pleasures of good food and good company.