I love simple recipes and this one is as simple as it gets. Packed with flavor and it’s one you can make ahead and go about your day.
- 1 pkg of Rice or Soba Noodles
- 2 stalks of Celery chopped
- 1 cup shredded Carrots
- 1 cup shredded Green Cabbage
- 1/2 cup shredded Red Cabbage
- 1 cup of shredded or finely chopped Jicama
- 1 1/2 cups of Zucchini
- Salt and Pepper
- 1 Jalapeno
- 2 Cloves of Garlic
- 1/4 cup chopped onion
- 1/4 to 1/2 cup Bell pepper
- 1 Habanero pepper
- 3 T Sriracha sauce
- 1 T Thai Pepper Paste
- 3 T Soy Sauce
- 3 T Oyster Sauce
- 2 tsp. Sesame oil
- 1 1/2 tsp. fresh grated Ginger
- 1/2 tsp. fresh grated Turmeric
- Juice of 1 lime or 1 T Vinegar
- 2 to 3 T Brown Sugar
- 1/2 C sliced Green Onion
- Fresh Cilantro or Basil
- Crushed peanuts, pine nuts, almond, or cashews (optional)
- Mandarin orange pieces ( optional)
In a large bowl mix lime juice, soy sauce, oyster sauce, sesame oil, sriracha, Thai pepper past, and brown sugar. Add onion, garlic, peppers, ginger, and turmeric. Stir well and add all the veggies. Salt and pepper if needed. Set aside.
Prepare the rice noodles. To do this you simply place them in a bowl and pour enough boiling water over them to cover the noodles. Let stand for 10 minutes and drain well. Cut the noodles in half.
If using Soba noodles prepare as directed on the package.
I only had 1/2 of a package of rice noodles so I used some ramen noodles as well. I boiled them just as you would when making ramen soup and drained them well. I didn’t want them to be sticky and become soggy in the salad so I lightly toasted the noodles. You can do that as well if you don’t have rice or Soba noodles. To toast the noodles just heat coconut oil on medium high heat in a large skillet and add well-drained noodles. You will need to watch the noodles and flip them pretty often until they are golden. I also added a dash of sesame oil to the coconut oil just for an added nutty flavor.
Lightly toss the noodles in the sauce until the noodles are completely covered. Add the green onion, cilantro and/or basil and give them another toss.
Refrigerate until chilled.
Serve and garnish with nuts.