utterly delicious gluten-free and so quick & easy
We adapted this recipe from 101cookbooks :) It is UTTERLY delicious, gluten-free and so quick and easy to make, just perfect for a mid-week meal. The recipes mixture of warm and fresh ingredients makes it a great, light autumn meal - not as cold as your regular salad, but also not as stoggy and heavy as most autumnal recipe.
WARM JAPANESE BLACK NOODLE SALAD
250g/9oz black rice noodles (see tips below for alternatives)
a pinch of salt
1-2 handfuls of fresh (organic) spinach
a handful of (organic) radishes
½ (organic) cucumber
a handful of fresh (organic) coriander/ cilantro
1-2 long (organic) onions/scallions
1 tablespoon (black or white) (organic) sesame seeds
½ teaspoon chilli flakes (optional)
DRESSING (SEE TIPS)
2 tablespoons sesame oil
juice of 1 (organic) lemon
1 inch piece fresh ginger, grated
2 tablespoons brown rice vinegar
2 tablespoons of tamari sauce
By Kimberly from The Little Plantation | Serves 2-4
1 Get all the ingredients out and onto the kitchen counter, ready for use.
2 Wash the spinach, radishes, cucumber, coriander and long onions. Roughly chop the spinach and coriander. Finely chop the long onions. Half the cucumber and take out the seeds then slice finely with a potato peeler into long ribbons (as shown). Slice the radishes finely with a potato peeler or just chop finely, whichever you prefer. Set all the fresh, chopped ingredients aside.
3 Next bring a pot of water with a pinch of salt to the boil. Once the water has started boiling, add the noodles. Follow the instructions on the back of the packet of noodles for length of time they need to cook, but the ones I used needed about 5 minutes.
4 Next prepare the dressing. Grate the ginger and place in a small container. Add the lemon juice, sesame oil, brown rice vinegar and tamari sauce. Stir and combine well.
5 The noodles should be cooked now, so remove them from the heat. Drain off the hot water and then briefly run the cooked noodles under a cold water tap to stop them from cooking further.
6 In a bowl, mix the noodles with the spinach, radishes, cucumber and long onions. Then drizzle the dressing over the noodles and mix together well.
7 Finally, top with sesame seeds as well as the chilly flakes if using.
8 Serve immediately and enjoy!
Tip 1: You can also use pak choi/bok choy instead of spinach if you prefer.
Tip 2: We used black rice noodles because they look beautiful, are gluten-free and taste amazing. But you can also use white, brown rice or traditional Asian noodles if you wish and this is easier for you to come by.
Tip 3: You can completely adapt this recipe to your tastebuds. For example, you can add fresh chopped chillies, grated carrot or soya sprouts if you wish. Or replace the sesame seeds with chopped peanuts. Tip 4: If you don't have tamari sauce to hand, you can use light soya sauce instead.