Too hot to cook
It’s just been too hot to cook here in New Jersey. Even though we have air conditioning, the idea of heating up the kitchen on a hundred degree day seems ridiculous. So for meals, I’ve been preparing salads and sandwiches, as well as cold noodle dishes.
Cellophane noodles are a lifesaver on hot days, because they only need a little hot water to “cook”. They’re made from plant-based starches such as rice, mung bean, or potato, and they’re sold dry. They’re also known as bean threads, glass noodles, or thin rice noodles, and they can be found in the Asian food aisle in the grocery store. They’re usually packaged and bundles, and once reconstituted, they can be quite long, so they might need to be snipped with kitchen shears.
My Vegan Thai Noodle Salad recipe is incredibly versatile, and can be made using just about anything veggies have on hand. It can be made ahead of time, and it makes an excellent packed lunch to take to the office.
Vegan Thai Noodle Salad
- 4 ounce package cellophane noodles
- 2 tablespoons lime juice
- 2 tablespoons tamari
- 2 tablespoons rice vinegar
- 1 tablespoon garlic chili paste
- 1 tablespoon toasted sesame oil
- 1 tablespoon agave
- 1 ½ cup cooked shelled edamame
- 2 carrots, shredded or julienned
- 1 cup mung bean sprouts
- 1/2 English cucumber, thinly sliced
- 1/2 cup fresh basil leaves, lightly packed, chopped
- 1/2 cup fresh cilantro leaves, lightly packed, chopped
- 2 scallions, thinly sliced
- 1 red chili pepper, thinly sliced
- 2 tablespoons toasted peanuts, chopped
- 2 tablespoons sesame seeds
- 1 lime, cut into wedges
- Place noodles in a large bowl and cover with boiling water. Let stand until softened, about 4 minutes. Drain and rinse the noodles. Allow to cool.
- While the noodles are cooling, whisk together the lime juice, tamari, rice vinegar, garlic chili paste, and toasted sesame oil in a small bowl.
- If the noodles are long, you may want to cut them with kitchen scissors after they cool.
- Place the noodles in a large bowl along with the edamame, carrots, and mung bean sprouts. Mix in the dressing. Add the cucumber, basil, cilantro, scallions, and chili, and gently toss to combine.
- Divide the salad among 4 plates or bowls. Sprinkle with peanuts and sesame seeds. Garnish with lime wedges.
Other warm weather recipes you might enjoy include: