April 01, 2008
Cold Black Rice Noodle Salad with Mixed Vegetables
Ingredients:
13 oz black rice noodles
1/2 lb snow peas
1/2 lb broccoli florets
3-6 bunches tat soi, cut into 1 inch wide strips
6 dried shiitaki mushrooms, rehydrated and sliced thinly
1 bunch green onions, sliced
for the dressing:
3 cloves garlic, grated
1 inch knob ginger, grated
2 tablespoons rice vinegar
2 tablespoons Shaoxing wine
2 tablespoons soy sauce
2 tablespoons oyster sauce
1 teaspoon sesame oil
1/2 teaspoon toasted sesame seeds
Directions:
Cook the noodles according to package instructions, keeping care to stir frequently so they do not clump together. Meanwhile, steam the snow peas, broccoli and tat soi. In a small bowl, whisk together the dressing ingredients. Set aside. Rinse the noodles in cold water then drain. Place in a large bowl and toss with the dressing. Add the vegetables and mushrooms and stir to evenly distribute. Sprinkle with green onions and serve.
Yield: about 4-6 servings
My thoughts:
When I found these black rice noodles I immediately started thinking of what high contrast foods I could pair with it. I finally decided to make a cold noodle salad. The noodles have a almost nutty flavor and really absorbed the flavor of the sauce without losing its own character. I made them as a side dish for dinner last night with the idea that we would eat what was left for lunch today. You know what? While we enjoyed them immensely last night, I think they are even better today; the flavors really came together and the vegetables stayed nice and crunchy.
Note: If you cannot find black rice noodles, regular, thin rice noodles or even somen could be substituted but the texture and flavor of the noodles will be different. Additionally, 3 bunches of baby bok choy could be substituted for the smaller tat soi.
13 Comments:
That looks really yummy. I love how the noodles are a purple color!
This looks nice. Like the color contrasts. What exactly is tat soi? Is there another name for it? I think it's a mustard-y sort of vegetable right? I only know the Chinese name and wonder if this is the same thing.
cookinpanda: I've heard tat soi called spinach mustard, spoon mustard, or rosette bok choy. It is similar to mustard greens but more mild like bok choy.
those look really good. I don't think I've ever seen black rice noodles, now I'll have to look harder at my local asian market.
Wow--what a fantastic-looking dish! I've never seen black rice noodles before. Now I'll be on the lookout for them...
I am one of those weird people who is not a fan of cold noodle anything. But that being said, your lovely presentation could turn this stubborn soul around! It is always a pleasure to visit you and see what you have cooking.
This looks very interesting. Is black rice noodles similar to soba noodles?
Ovenhaven:
I would say they are more like regular rice noodles than soba. They are stickier than most noodles though.
Ahhh, okay, thanks Rachel! That's what I thought tat soi was...
I love the color contrast. Black noodles always had an aesthetic zing to any dish.
It looks beautiful and oh-so-healthy!
i'm keeping my eyes peeled for black rice noodles! look like a trip to the asian grocer is in order :)
LOOve the purple noodles! I love how this recipe is loaded with healthy ingredients, but I bet even the pickiest kiddo would probably want to have a taste of these fun looking noodles! :)
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