This was what I ate for lunch today. I'm in the midst of cleaning the whole house and I needed a quick, light, yummy meal to keep me motivated. This is for a serving size of one; so double, triple, quadruple, whatever it.
1 cup Rice Noodles cooked
1 carrot, grated
1 small summer squash, grated
4 green onions, sliced thinly diagonally
1/2 cup loosely packed cilantro leaves, chopped
sauce:
1 Tb rice vinegar
1 Tb soy sauce or tamari
1 Tb tahini paste
2 tsp sesame seed oil
2 tsp asian chili oil
black pepper
red pepper flakes (if you want some heat)
Start with making the rice noodles. I used vermicelli this time, but wide noodles are yummy too! Boil the water, add the noodles and boil for 1-2 minutes. Turn heat off and cover. Let sit for 7-12 minutes, or until the noodles are soft.
In a small sauce pan mix all the sauce ingredients over low heat. Stir and heat until mixed well, no need to boil, but it's fine if you do.
Drain the rice noodles, rinse with cold water and place back in the pot. Add the sauce and other ingredients, mix well and serve cold or warm.
