CSA Greens: A Vietnamese Style Noodle Salad Recipe

We pick up our Lindentree Farm share on Tuesdays, which means that Mondays I take inventory in the fridge.  The goal is to have most of the fresh vegetables (the lettuces, the greens, the herbs, the bok choy etc.) used up before we pick up the next week’s share.  This morning I found some leftover spinach and mustard greens.  I had cilantro from Wilson Farms and some green garlic from the csa.


This weekend Isabelle made Vietnamese soft rolls  ( I wish I had a picture because they turned out beautifully but we just ate them with gusto instead of photographing them first).  So, we had left over vermicelli/rice noodles.  Dan used a bunch of them last night to make Singapore noodles with the bok choy and some of the spinach but there was plenty left over.

Rice Noodle Salad with Tangy Peanut sauce

Ingredients

  • 1/2 a Napa cabbage
    (This was leftover from the egg rolls we also made this weekend. Note to self: I used ground pork for this recipe and had no Hoisin sauce so used Ketchup, Tamari and Worcestershire Sauce instead. )
  • 2 cups, (or so) prepared rice noodles
  • 1 bunch of mustard greens
  • 1 bunch of spinach
  • 1 clove of dried/cured garlic or a head of fresh garlic, minced
  • 1 TBSP olive oil

Dressing

  • 1 lime, juiced
  • 1/4 cup of peanut butter
  • 1/2 TBSP of sugar
  • 1 tsp. Sambal Oelek (chili garlic paste)
  • 2 TBSPs Fish sauce
  • splash of cider vinegar
  • splash of tamari

Finish with:

  • 1 bunch of scallions, thinly sliced with greens and whites
  • 1 bunch of cilantro, choppped with stems.

Quantities don’t matter too much in terms of the  vegetables.  Just use what you have in the fridge.  In a sautée pan, heat olive oil and add in the garlic minced, cabbage shredded (or thinly sliced)  and the spinach (whole is okay it will shrink so much).  Sautée for a few minutes and set aside to cool.

Meanwhile, mix the dressing ingredients all together.  You can shake it in a jar or whisk with a spoon.  Toss the noodles with the dressing.  Once cool, add the sautéed vegetables and then toss with scallions and cilantro.

You can add some grilled chicken, some leftover rotisserie chicken, some soft cubed tofu, grilled tofu, grilled mushrooms, steak, or fish too and this will make a great one dish meal.

I can’t wait for dinner…now let me go see how the strawberry, rhubarb spoon sweets are doing on the stove (the perfect way to use up some pretty sad looking strawberries leftover from the weekend)

One Comment Add yours

  1. leahklein says:

    Ooh and I just found a bag of pea tendrils in the fridge too. I think for dinner I’ll toss the whole thing with the pea greens for a little more green and a nice springy crunch.

    Like

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