Chili Lime Rice Noodles

Probably the most versatile and welcome dish I’ve ever served or brought to a gathering is this delicious cold noodle salad.  It’s tangy, crunchy, loaded with fresh veggies and umami, and it’s the dish I bring to someone’s house when I know they’re going to be serving a meat-centric menu.  The vibrant flavors hold up well when served alongside steaks and chicken, and you’ll see the  meat-eaters coming back for second and third helpings.   It’s terrific all year-round, but it’s especially good in warm weather when you don’t want to heat up your kitchen with lots of cooking.  And if there are ever any leftovers, which is rare, it keeps well for a few days in the refrigerator.  This recipe also looks impressive when served on a large platter with all of the garnishes nicely arranged.

Serves 4

8 ounces thin rice noodles (also called Pad Thai noodles)

4 tablespoons soy sauce (use tamari for gluten-free)

3 tablespoons unseasoned rice wine vinegar

2 tablespoons fresh lime juice

1 tablespoon grapeseed oil

2 tablespoons chili garlic sauce (found in the Asian section of stores)

1 tablespoon toasted sesame oil

2 tablespoons freshly grated ginger

1 large red bell pepper

2 large carrots

1 bunch fresh cilantro,

4 scallions

1 lime wedge per serving

2 tablespoons black or white sesame seeds

Bring a large pot of water to boiling; add the rice noodles, stir well, and turn off the heat.  Leave the noodles in the water for 10 minutes until they are tender but not mushy.  Drain the noodles in a colander, and rinse well with cool water.

Prepare the vegetables: julienne the pepper and carrots, slice the scallions into pieces about 1/2” long, and roughly chop the cilantro, stems included.

In a large bowl, mix the soy sauce or tamari, rice wine vinegar, chili garlic sauce, lime juice, grapeseed oil, toasted sesame oil, grated ginger and agave.  Stir well.  Add the noodles and mix well.  Mix in the vegetables.

Serve on a platter garnished with the cilantro, scallions, sesame seeds, and lime wedges.