I love noodles. Asian noodles to be specific. If I could, I would work them into every single meal in some shape or form. This dish does exactly that by turning them into a “salad” – along the same lines as a pasta salad, except better. Seriously, who eats pasta salad anyways? It’s basically cold pasta. WTF? This chilled noodle salad, on the other hand, is TOTALLY different, of course (just humor me). And no offense, pasta salad enthusiasts – you’re still cool.
- 1 handful of rice vermicelli
- 2-3 Tbsp neutral flavored oil (such as canola or vegetable)
- 2 Tbsp sesame oil
- 2 Tbsp soy sauce
- 1 Tbsp sugar
- Salt, to taste (Optional)
- Cucumber, thinly sliced
- 1 tomato, diced
- Crushed red chilies, for garnish (Optional)
- Black sesame, for garnish (Optional)
Soak the vermicelli in hot water until soft and drain (about 10-15 minutes). Rinse with cold water to cool it off and keep it from clumping together. In the meantime, mix the oil, soy sauce, and sugar together in a large bowl until combined. Add the noodles and veggies and adjust any seasoning, adding salt if necessary. Garnish with chilies and black sesame if desired. I personally think it looks nice and tastes good – and someone told me that according to Traditional Chinese Medicine, black sesame is good for raising body temperature. I’m always freezing, so why not give it a go?
Servers 2 as an appetizer or 1 as a light main dish.