Last Saturday we had a last minute change of plans. I needed to come up with a quick side dish for grilling in the sun. Friends already had flank steak in ginger soy marinade. In mind that called for some kind of Asian side dish but I didn’t want to be making fried rice or anything heavy like that.
I had limited supplies on hand since it’s the beginning of the month and I hadn’t done my big shopping trip yet. This means scrounging the cupboards and fridge for my ingredient choices. Which lead me to the rice noodles and whatever the other type of Asian noodles were I hadn’t used in forever. Ok, just went and looked them up and the one’s I used were a wide rice noodle.
The problem with putting things in Tupperware is that you don’t have the package to look at any longer. In this case I probably got them from the Asian market so I didn’t know what I was buying anyway. Everything is written in other languages and I just look at the packages to see if it’s something I want to try. Hopefully I can find them again when I make a trip out.
- 1 8oz package wide rice noodles, cooked as package suggests and drained in cold water
- 1 small onion, diced
- ½ green pepper, diced
- ½ red or orange pepper, diced
- 2 carrots, shredded
- 1 zucchini, shredded
- 1 cup snap peas, take ends off but don't cook
- 3 Tbsp rice vinegar
- 6 Tbsp soy sauce
- 1 tsp olive oil
- 1 clove garlic, minced
- ¼ cup sugar
- 1 Tbsp toasted sesame seeds
- 3 tsp srirachi sauce, only use 2 if you don't like spicy
- 1 tsp chili sesame oil
- Add all dressing ingredients to a large bowl.
- Whisk until blended well.
- Put all veggies in bowl with dressing.
- Add noodles on top of veggies.
- Gently toss ingredients so dressing is soaked up. I skipped using any utensils and used my hands so the noodles wouldn't turn to mush. This way I also could gently separate any noodles that were clumped.
- Chill for 1 hour minimum.
Never worry about what's for dinner again. I've got you covered with the meal plans in the Once a Week Cooking Club. Cook once, eat all week.
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