It’s nearly 40 degrees Celsius today in Montréal, and in this summer heat, I felt like lunch needed to be cold, easy, and lazy. Enter this noodle salad. I have noodles at least a few times a week for lunch, mostly because they’re so versatile. Is it rainy and cold out? I’ll throw some in a broth with crushed ginger and a bit of miso. Is it humid and hot? Then I make this salad.
This is one of the first recipes I’m writing here, so if you try it out I’d love to get your feedback! Also the key to this salad is doing whatever is easy and lazy for you. If you can’t be bothered to wash and sauté kale, julienned cucumber would be a nice substitute. As with every recipe I come across, my rules are: is it feasible, what ingredients do I need to use up from the fridge, and will it be delicious? Unless it’s baking where the ingredients and quantities are more exact, I think the best recipes are ones you can modify and make your own.
Serves: 1-2 people
Total time: 30 minutes
- Dried rice noodles (I used pho noodles)
- 1 medium carrot
- 3 leaves kale
- Vegetable oil
- 1 green onion
- 1 tbsp hoisin sauce or to taste
- 2 tbsp soy sauce
- 1 tsp sriracha sauce (optional)
- 2 tbsp rice vinegar
- sesame seeds (I used black)
- other nuts and seeds, about 1/4 c (I used walnuts and pumpkin seeds)
- Homemade pickled vegetables (link to recipe at the end)
Take out as many rice noodles as you want. I always eyeball this and for 1-2 servings, I usually take out as much as I can fit in my fist. Soak according to package directions. If your package does not include directions, put noodles in a large bowl and cover with hot, freshly boiled water. Cover and soak for 5-10 minutes depending how many noodles you have, and how soft you want them. When done, drain, rinse with cold water, and drain again. Set aside.
Prepare the vinaigrette/sauce in another large bowl: mix together hoisin sauce, soy sauce, sriracha (if you like a bit of heat), and rice vinegar.
Peel the carrot and use the vegetable peeler to make ribbons, by pulling the peeler down the carrot lengthwise. Put carrot ribbons into vinaigrette bowl and toss to cover well. Let sit and soften in the vinaigrette while preparing the other ingredients.
Wash the kale and cut into thin ribbons. Heat a pan to medium and sauté kale in your preferred oil until wilted. Add to the bowl with the vinaigrette and carrots. Your salad is coming nicely along!
Wash and finely cut a green onion. Add to the salad.
Finally, top with whatever you’d like. I roasted a mix of chopped walnuts, pumpkin seeds, and black sesame seeds. Peanuts or almonds would be nice here too! I also had some homemade pickled beets and daikon kicking around the fridge so I added them to for a tangy crunch. If you’d like to make homemade pickled vegetables, I usually loosely follow the recipe from Simply Recipes.
This is supposed to be an easy, lazy salad, and I love switching up the ingredients according to what I have in the fridge. Don’t have rice noodles? Use soba or buckwheat noodles. Have some asparagus you need to use up? Peel that into ribbons to replace or add to the carrots. Make more vinaigrette as necessary.