Yield
Serves 2 to 4

Rice noodles are a godsend. If ever I’m pushed for time or haven’t the energy to cook properly, these are what I wheel out—I call it a “shortcut with style.” While these are perfectly wonderful eaten alone, I also often serve them as part of a larger meal or buffet so people can wrangle with the noodles themselves and enjoy their clean-tasting, Asian-inspired vibe. They also happen to look rather pretty, especially adorned with a sprinkling of black sesame seeds to set off the glorious, pale green hue. Grab your chopsticks and let’s go.

Ingredients

  • 2 rice noodle nests
  • generous 3/4 cup frozen shelled edamame
  • 1/2 cucumber, cut into ribbons
  • 3 1/2 oz sugar snap peas, sliced diagonally

Zesty Asian dressing

  • 1 small red chile, finely chopped
  • 1 thumb-sized piece of fresh ginger root, peeled and grated
  • grated zest and juice of 1 lime
  • 2 tablespoons tamari
  • 1/2 tablespoon sesame oil
  • 1 1/2 tablespoons maple syrup
  • 1/2 tablespoon rice mirin

To serve

  • 2 scallions, sliced
  • 2 tablespoons black sesame seeds

Bourbon Country Cookbook book cover Cook Share Eat Vegan by Áine Carlin

Directions

1. Place the rice noodles and edamame in a large bowl and cover with freshly boiled water. Let soak for 8 to 10 minutes, stirring occasionally with chopsticks to break up the nests of noodles. When the noodles are soft, drain and set aside.

2. To make the dressing, mix the chile and ginger together in a small bowl to form a paste, then add the remaining ingredients and whisk together vigorously.

3. Pour the dressing over the noodles and combine, using your hands. Add the cucumber and sugar snap peas to the bowl and mix to combine. Refrigerate until needed.

4. When ready to serve, garnish with the scallion and sesame seeds.

Recipe reprinted from Cook Share Eat Vegan by Aine Carlin. Copyright 2018 Mitchell Beazley.