Tiger Salad with Green Tea Noodles
Tiger Salad with Green Tea Noodles
A mouthwatering dressing, a pile of fresh herbs, and a heap of chewy noodles make a complete — and completely satisfying — 20-minute meal.
Ingreadient
- 3 tablespoons rice vinegar
- 1 tablespoon granulated sugar
- 2 teaspoons soy sauce or tamari
- 2 teaspoons toasted sesame seeds
- 1 teaspoon fine sea salt, plus more to taste, if needed
- 7 ounces uncooked fresh green tea noodles or 5 ounces dry green tea noodles from 1 (7-ounce) pack
- 4 celery stalks, thinly sliced diagonally (about 1 1/2 cups)
- 1 1/2 cups roughly chopped fresh cilantro leaves and tender stems (about 1 small bunch)
- 4 scallions, thinly sliced diagonally
- 1 fresh red or green Thai chile, thinly sliced diagonally
Direction
- Whisk together vinegar, sugar, soy sauce, sesame seeds, and salt in a medium bowl until combined. Chill until ready to serve.
- Bring a large saucepan of salted water to a boil over high. Add noodles, and cook according to package directions for al dente. Drain under cold water, and rinse twice.
- Combine noodles, celery, cilantro, scallions, and chile in a large bowl. Pour Tiger Dressing over the top, and toss to combine. Season with additional salt to taste, if needed. Serve at room temperature or chilled.
