Wednesday, August 19, 2009
fresh garden beans and carrots - spicy noodle salad
My MIL gave me the key to her garden while she is away on a cruise. I decided to use the fresh beans and carrots in a salad tonight. crunchy, satisfying and spicy. mmmmm
1 lime, juice of
1 1/2 Tbsp cold pressed canola oil
1 1/2 Tbsp gluten free soy sauce
1 Tbsp sucanat
1 tsp. blue agave nectar (this is sweeter than sugar so add more if you are using sugar)
1 Tbsp sesame oil
2 or 3 cloves garlic minced
1/2 Tbsp orange zest
2 hot red chilies, chopped very thin
salt, to taste
fresh ground pepper to taste
2 cups green beans, trimmed
2 cups carrots, thinly sliced
1/2 cup green onions, thinly sliced
250 grams rice vermicelli
1. Combine dressing ingredients in a medium bowl, set aside for 1 hour.
2. Bring a large pot of salted water to a boil on high, add the green beans. cook for 2 minutes and remove with a slotted spoon into a separate bowl of icy water to cool quickly. when cool, remove from water and drain well.
3. Add the rice vermicelli to the now empty pot of boiling water. turn off heat, stir to separate, and remove noodles from hot water in about 4 minutes (or when done). rinse noodles under cold water, drain well, lay out on a cutting board and slice the noodles in half lengthwise (easier to eat).
4. Combine the green beans, carrots, green onions, rice vermicelli and dressing in a large bowl and toss to coat. serve right away or chill for later.