Recipe and Photography by Noah Rosen
Forge To Table Knives
Prep Time: 30 minutes
Cook Time: 15 minutes
Servings: 1-2
Ingredients:
Salad
3 ounce (uncooked) Glass Noodles
2 ounce mixed greens
1 ounce Carrot
1 ounce Bean Sprout
¼ ounce Fresno Chili
1 ounce Edamame
1 Tablespoon (about 8 leaves) Cilantro
1 Tablespoon(about 4 leaves) Thai Basil
1 Tablespoon (about 4 leaves) Mint
¼ each Shallot
½ ounce Peanuts
½ each Lime, sliced into wedges
Vinaigrette
1 ounce Sweet Chili Sauce
½ ounce Seasoned Rice Wine Vinegar
1 teaspoon Sesame Oil
½ ounce Soy Sauce
1 teaspoon Fresh Ginger, minced (optional)
Directions:
Mise En Place. Julienne Carrots, shallots, and Fresno chili. Shell edamame. Cut limes into wedges for garnish. At the last minute, toast and crush peanuts and chop herbs. Follow the instructions on package for softening glass noodles to desired texture.
Dressing. Combine sweet chili sauce, vinegar, sesame oil, soy sauce, and fresh ginger for extra kick. Mix and adjust with additional of any of your favorite Asian flavors.
Assembly. First place your lettuce in the bottom of your bowl. Top with noodles(Cool your glass noodles, nobody likes wilted lettuce). Then top with carrots, bean sprouts, edamame, and shallots. Dress with your vinaigrette or serve on the side. Then garnish with peanuts and herbs, be sure to chop these are the last minute to bring out the best aroma. Finish with chilies and a wedge of lime.
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