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Cool & Crunchy Sesame Rice Noodles
When the haul from your farm is in high gear, here’s a delicious answer to all that abundance. Infinitely customizable, this is great with just about anything you throw at it. Start with a big bowl of cooked rice vermicelli and toss in a good variety of tender greens, aromatics in the form of herbs, shallots, and green onions, dress it all with a nutty, creamy vinaigrette and top it off with crunchy peanuts. If you’ve got leftover chicken, steak, pork, or tofu in the fridge, bring it on!
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Ingredients
- 6 c crunchy vegetables (lettuces, cherry tomatoes, cucumber, green onions), chopped
- 1/2 c mixed herbs (cilantro, mint, basil), roughly chopped
- 1 package rice vermicelli, cooked according to package directions
- 1/4 c tahini
- 1 tsp toasted sesame oil
- 1 Tbsp rice wine vinegar
- 1 tsp honey
- 2 Tbsp soy sauce
- 1/2 c salted peanuts, roasted
Instructions
Step 1
Place vermicelli noodles, vegetables, herbs, and peanuts in a large bowl and set aside.
Step 2
In a small bowl, whisk together tahini, sesame oil, rice wine vinegar, honey, and soy sauce. Pour over the salad and toss everything together with your hands until dressing gets in every nook & cranny. Pile onto a big platter or portion in individual bowls and serve.