When I was still working, a Pho restaurant opened across the road from Harry’s office. My business partner David and I found ourselves eating there almost once a week. While Harry is not a great friend of Pho, he does love when I make the Vermicelli Noodle Salad. It just happens that it’s very warm today so guess what? I’m making us the salad for lunch.
Korean Vermicelli Salad as with much Asian food is very healthy. We just love that we are eating well and enjoying such fabulous tasting food at the same time. This dish relies heavily on fresh produce and today we used what we have on hand. That’s one of the best things about this style of cooking. It can be different each time you make it depending on the veggies or protein that you use. Today we used leftover shrimp. There is no right or wrong!
Two Food Nuts Vermicelli Salad:
This recipe is for two hungry people
The Vermicelli Salad
1 1/2 cup shredded Romaine lettuce
1 medium carrot shredded
3 green onions finely sliced
20 Basil leaves sliced
1/2 cup chopped peanuts or chopped salted Cashews if you have a peanut allergy.
We had 6 leftover cooked shrimp from our Garlic Shrimp Dinner, so in they go!
Switch it up with other vegetables like: sweet peppers, bean sprouts, snow peas or cucumber. Use whatever you have on hand be creative!
Place all the prepared veggies into a mixing bowl. Cook the rice noodles according to the package directions for the brand that you buy. They are not boiled like regular pasta. Rice noodles do not expand like pasta noodles either so you need to start out with approx the amount you intend to add to your salad. When cooked we use 1 cup per person.
Cook’s Tip:Buy a medium sized rice noodle also known as vermicelli for this recipe. The very thin ones do not hold up to all the veggies, the very thick ones overwhelm them.
Dressing for the salad:
1/4 cup of water
2 Tbsp fish sauce
1 tsp grated fresh ginger (use 1/2 tsp if you only have dried ginger)
1 medium garlic clove grated or minced
2 Tbsp brown sugar (use Palm sugar if you have it on hand)
2 Tbsp Rice Wine vinegar
Juice of half a fresh lime
1/2 minced red chili pepper (optional) we like the heat it provides.
Pour the dressing over the veggies and noodles, toss well and sprinkle with the chopped peanuts or cashews. Al meokkesseumnid! Korean for Bon Appetite!
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This is the time of year when the bounty of Summer comes to our tables through the harvest of fruits and vegetables that we love. Tomatoes and Basil are such good friends that we just had to create a meal that allows them both to shine. For the Pesto portion of this dish please refer to our recipe for Pesto right here on our blog.
Not only is this dish something you can make in 20 minutes, its healthy and delicious too. You won’t have to worry about having too many tomatoes on hand once your family tastes this flavorful dish.
It’s great when two star ingredients come into season at the same time. Our Basil is doing so well in our patio pot, that making fresh pesto takes only moments. We also have some nice lemon thyme and fresh oregano in pots so we have incorporated them just to kick the flavor up a notch.
Heres’ the Two Food Nuts Recipe for Fried Tomatoes and Pesto:
Serves two generous portions.
3 ripe tomatoes, tops and bottoms sliced off (should yield 2 thick slices per tomato)
2 thyme sprigs (pick off the leaves and add to the tomato slices
1/4 cup olive oil
1 big garlic clove sliced
1/4 cup crumbled Feta cheese ( you can substitute goat cheese)
salt and pepper to taste
Small oregano leaves for garnish (optional)
Heat the oil and garlic in a non-stick pan until the garlic just begins to brown. Add the tomato slices sprinkle on the thyme leaves and fry until brown, turn and fry second side. Once the tomato slices are well browned, top with the crumbed cheese and turn off the heat.
To serve, place the tomato slices on a plate, spoon over a bit of the pan juices. Add your tiny oregano leaves for garnish. Surround the tomato slices with your pesto and serve with fresh bread to mop up the gorgeous juice.
This makes such a satisfying lunch all by its self or with a side salad. We hope you’ll give it a try the next time you see those luscious tomatoes at the Farmer’s Market!
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