Vegan rice noodle salad with sesame dressing

• Produce

  • 2 Carrots, large
  • 20 g Pickled ginger
  • 2 Spring onions, small
  • 10 g Wakame seaweed, dried

• Condiments

  • 3 tsp Chilli paste, hot
  • 1 tbsp Maple syrup
  • 4 tsp Rice vinegar or lime juice
  • 4 tbsp Tamari

• Pasta & Grains

  • 150 g Vermicelli rice noodles

• Baking & Spices

  • 1 Black sesame seeds
  • 50 g Sesame seeds, white

• Oils & Vinegars

  • 1 tbsp Neutral tasting oil
  • 1 tbsp Sesame oil, toasted

• Other

  • 1 English (long cucumber
  • a wedge of red (or any cabbage

Found on lazycatkitchen.com

Description

Directions

• Prepare vermicelli noodles according to the instructions. Mine required plunging into freshly boiled water for 2 minutes and then refreshing under a cold tap. Set aside.Rehydrate wakame (if using) according to the instructions on the packet. Drain on a piece of kitchen towel to get rid of excess moisture.Peel your vegetables and julienne them into thin strips (I used a julienne peeler but you could also use a knife). Reserve the core of the cucumber for another use as it’s too watery for the salad (it will be perfect in a smoothie). Shred the cabbage thinly.Lightly roast sesame seeds on a dry frying pan. Be sure to move them around the pan a lot as they burn easily. Take them off the heat as soon as they turn golden brown and become fragrant.Using a pestle and mortar, food processor or a coffee grinder grind roasted sesame seeds until most of them are crushed / ground to powder.In a separate bowl, mix all the dressing ingredients together, taste and adjust spiciness to your liking. Add crushed sesame seeds and mix well.Assemble the salad directly before serving (especially as wakame tends to make the salad watery after a while). Place cold noodles in a large bowl and mix the seaweed and all the vegetables through the noodles – I find that it is best to use my hands to separate these pesky rice noodles more easily. Dot with the dressing and mix thoroughly again. Serve straight away.