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Summer Rice Noodle Bowl
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Ingredients
- 1 lb rice noodles
- 12 scarlet cherry tomatoes, cut into halves
- 1 lb dazzling blue kale
- 1/4 c purple daikon radish, cut into small triangles
- 1/2 c cilantro, chopped
- for cooking vegetable oil
- 1/2 c sweet chili sauce
- 1/4 c unseasoned rice vinegar
- 3 Tbsp tamari
- 2 Tbsp sriracha
- 2 Tbsp sesame oil
- 2 garlic cloves, minced
- 3″ fresh ginger, grated
Instructions
Step 1
In a bowl, whisk together sweet chili sauce, rice vinegar, tamari, sriracha, garlic, and ginger. Season with salt and pepper. Set aside.
Step 2
Boil a large pot of salted water, turn the heat off and add in noodles. Cook rice noodles until soft, about 5 - 8 minutes. Drain and rinse the noodles in cold water. Drain well. Transfer noodles in a bowl, drizzle with vegetable oil, and toss. Set the noodles aside
Step 3
Strip the kale leaves. Tear leaves crosswise into 2” - 3” pieces. Add kale and cilantro to the noodles. Pour the dressing over. With tongs, coat noodles with the dressing. Sprinkle scarlet cherry tomatoes and purple daikon radish on top of the noodles. Garnish with cilantro leaves.
Step 4
Serve!