After years of unsuccessfully trying to roll a simple rice wrapper, today I finally tossed the remnants of my pitiful efforts into the garbage and made a quick deconstructed version instead. The end result might be one of my new favorite vegan and gluten-free lunches – the Vietnamese Spring Roll Salad!
By no means novel, this salad certainly fit the bill for me and highlights some mind-blowing Asian condiments I discovered in recent months – Tsang Bangkok Peanut Sauce and Japanese Rice Seasoning. Over the years, my kids have also grown to really love mung bean (or “glass” or “cellophane”) noodles tossed with a sesame oil and soy sauce dressing, so I tend to keep these ingredients pretty stocked up in the pantry, which came in handy today.
The bed of fluffy cool lettuce and crunchy vegetables tossed with sweet, pungent herbs of basil and mint are woven with strings of salty cold noodles and topped with extra cold, extra firm tofu right out of the fridge to make a really light lunch that is packed with protein. Glass noodles contain no sugar or cholesterol, and even though they are high in carbohydrates they have actually been proven to rate as a low-glycemic carbohydrate. If you’re note a fan of uncooked tofu, baked or fried would work or even edamame as an alternative – there’s no wrong way to do this. The best part is that the ingredients can be doubled or tripled and will last in the fridge all week.
- 2 cups chopped lettuce (any kind will work)
- 1 Persian cucumber or 1/2 seedless English cucumber, diced with skin on
- 1/2 red pepper, diced
- 1 carrot, peeled and diced
- 1 TB basil, chopped
- 1 TB mint, chopped
- 1/3 block of extra firm tofu, cut into 1” cubes
- 1/2 – 1 cup cooked Vermicelli “glass” mung bean noodles
- 1 TB soy sauce or tamari sauce
- 1 ts sesame oil
- 1 TB Bankgkok Peanut Sauce, diluted with 1 TB water to make a creamy salad dressing
- 1 TB Nori Komi Furikake Rice Seasoning
Boil noodles for 6 minutes on medium heat, then drain and immediately rinse under cold water to cool temperature. Keep in mind the noodles comes in dry blocks with 8 to a packet so you’ll likely need to cook one to two blocks at a time and keep the leftovers. Toss with the sesame oil and soy sauce and let sit while you prep the components of the salad. Slowly mix in the noodles, top with cubed tofu, rice seasoning and peanut dressing.
With Labor Day just around the corner, it seemed appropriate to prepare one final cold pasta salad before bidding farewell to summer. This fresh Asian salad uses good old spaghetti, roughly chopped cool Napa cabbage, crunchy shredded carrots and whole edamame for a family-friendly feast. It’s tossed in a velvety smooth salty peanut butter dressing and is dreamy for a picnic or in the fridge as leftovers. It’s also easily adaptable if you want to throw in fresh peanuts, diced apples, cucumber, peppers or other favorite ingredients. The secret is the amazing peanut sauce, which you could also use as a nice tofu marinade. I like to have some spicy garlic chili sauce on hand to throw on top. So simple!
COLD PEANUT NOODLE SALAD
1 lb spaghetti, cooked and drained
1/2 head Napa cabbage, roughly chopped
1 cup shredded carrots
1 cucumber, peeled and julienned
1 red pepper, seeded and julienned
1/2 cup cilantro, diced
1 cup creamy peanut butter
1/2 cup soy sauce
2/3 cup warm water
3 Tbs ginger, finely diced
2 garlic cloves, finely diced
1 Tbs toasted sesame oil
1 Tbs honey
3 Tbs rice wine vinegar
In a small mixing bowl combine all ingredients for peanut sauce and briskly whisk with fork for 2-3 minutes until it is a smooth, consistent texture. In large serving bowl combine cooked spaghetti with fresh salad ingredients, then toss in peanut sauce and thoroughly combine using tongs. Serve fresh!
On Friday, Asher woke up with a high fever and a cold sore on his mouth so naturally we built a camping tent in our living room. That’s him in the background playing on his toy laptop and moaning, while Everett wonders what’s going on. Today, he finally ate his comfort food of crappy Kraft mac and cheese, which inspired me to share my most favorite sick day soup – Vegan Pho!
I am very proud to say this is actually my husband’s recipe and is one of my all-time favorite foods. The broth is full of sweet and spicy exotic spices, and the udon noodles mixed with the crunch of fresh herbs make this a soul satisfying dish. And because this recipe requires whomever in your household is least likely to burn themselves to roast the ginger over a fire, your house will have the added perk of smelling like sweet delicious roasted ginger!
1/2 bag of udon noodles
6 quarts of vegetable broth OR 6 quarts of water with 2-3 bullion cubes
1 bunch scallions
8 cloves of garlic
3” ginger root in skin
6 whole star anise
2 cinnamon sticks
2 whole bay leaves
1 container extra firm tofu
1 Tablespoon sesame oil
1 Tablespoon soy sauce
1/2 head of napa cabbage, roughly chopped
1/2 head of purple cabbage, roughly chopped
1 cup roughly chopped peanuts
1 container of bean sprouts
1 bunch of Thai basil, whole leaves
1 bunch of cilantro, whole leaves
1/2 jalapeno sliced into circles, seeds removed
1 lime sliced into quarters
Bring a medium pot filled with water to a boil. Add udon noodles and cook for 15 minutes. Drain noodles and run under cold water for 2 minutes, then toss with sesame oil to prevent sticking. Cook tofu according to my previous post Roasted Tofu Special Treat. Using stainless steel tongs, roast the whole ginger over your stove’s open flame about 5-7 minutes then set aside. In a large pot, bring vegetable broth to a boil then add whole ginger, scallions, garlic, cinnamon sticks, bay leaves, star anise, and soy sauce. Boil on medium heat for 20-25 minutes. Remove all solids from the broth so it is a clear, light brown color. In serving bowls, combine two parts broth to one part noodles. Arrange toppings side by side on a large serving plate and allow guests to add desired amounts fresh to their pho. Heaven! Serves 4 -6.