Quickly, here's a noodle salad I tossed together to accompany some slow-roasted salmon, salad, and rice... I'm recording this for posterity because I know I'll forget exactly what went into it within a week. (Yeah, I'm tired. The IQ is dropping.)
About 4 ounces of rice noodles, boiled until soft, drained and tossed with two teaspoons of sesame oil
One avocado, finely chopped
About one tablespoon of chopped mint leaves
About one tablespoon of chopped cilantro (leaves and stems)
5 large white mushrooms, sliced
The beet greens and stems that came with three large beets
A lot of finely chopped fresh ginger
2 Tablespoons canola oil
Saute the ginger root and beet stems in the oil until fragrant. Add mushrooms and stir for a couple of minutes. Add beet greens and toss until cooked.
Combine stir-fry with noodles and freshly chopped herbs. Top with diced avocado. Serve immediately.
Note: this salad must be eaten fresh, as the mint withers and the noodles get hard and weird by the next day.
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