I came up with this recipe when I didn’t have time to grocery shop and basically emptied out my fridge, shaved some raw veggies, sauteed some green ones including peas and edamame from the freezer and made a quick dressing with noodles! It came out delish and is the perfect antidote for a lazy dinner when you don’t feel like making a separate salad and main dish. I’ve added some fresh herbs and chili to the recipe, which I think would take it to the next level.
1 red bell pepper
1 head of romaine or 2 endives, thinly sliced (1 cup of any mixed greens would work well here)
1 large cucumber, peeled and sliced
1 large carrot, julienned
1 large celery stalk, thinly sliced
1 watermelon radish, thinly sliced (3 smaller radish will do fine as well)
Veg to be Cooked:
1 cup of broccoli florets
1 small zucchini, cut into 1/2 inch half moons
1 cup of thinly sliced kale
1/2 cup defrosted peas
1/2 cup defrosted edamame beans
2 tablespoons avocado oil
5 tablespoons tamari sauce
1 teaspoon toasted sesame oil
1/4 cup cold filtered water
Juice of 1 lime
1 tablespoons of coconut sugar or honey
2 tablespoons of rice vinegar
1 red chili pepper, deseeded and thinly sliced (jalapeno would work too)
1 inch knob ginger, grated
1 clove garlic, grated
Optional: dash of fish sauce if not vegan
Fresh cilantro, mint and basil, chopped
Handful of crushed roasted, unsalted peanuts
1 lime, quartered
In a large pan heat up 2 tablespoons of avocado oil. Add green vegetables except kale, saute on medium low until browned and tender, you can add water to help cook the veggies down. Season with a little tamari sauce. In the last minute or so, add kale and toss until wilted but still bright green. Remove from heat and set aside.
In a small bowl, whisk together dressing ingredients. Set aside.
In a large bowl combine vermicelli noodles, raw shaved vegetables and toss. Pour dressing on top and toss. Then transfer warm cooked vegetables on top of the noodle mixture. Garnish with fresh herbs and peanuts. Serve with lime wedges.