Seasoned Rice Noodles with Cucumber and Carrot Salad Recipe

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It’s springtime, and I am so done with heavy foods. Aren’t you? Belly-filling, bone-warming foods are great when it’s chilly outside, but when it gets warm, you don’t want to be bogged down like that … or, at least I don’t.

In any case, this salad/lunch is perfect for when you want something lighter.

I started working on this recipe a few weeks ago, and it’s quickly become a go-to lunch for me. It’s light, satisfying and so wonderfully spring-y. I adore rice noodles, seasoned rice vinegar, sesame … basically all the flavors in this … so it’s something that just makes me happy to eat. Shouldn’t food make you happy? I think so.


Cucumber and Carrot Salad
serves 4

1 English cucumber (this is a very long variety)
1 tsp kosher salt
3 carrots
2 tbsp seasoned rice vinegar
1 tsp dark sesame oil
1 tbsp toasted sesame seeds

Cut the cucumber into ultra-thin slices (I use my food processor to get them paper thin). Toss cucumber slices with salt and let sit for 20 minutes. Drain well, squeezing gently to remove any excess water.

Peel the carrots and shred (again, I use my food processor for this — it makes it so much easier).

In a large bowl, combine the cucumber slices, carrots, seasoned rice vinegar, dark sesame oil and toasted sesame seeds. Toss well to combine.

Seasoned Rice Noodles
serves 4

1 package rice vermacelli noodles
2 tbsp seasoned rice vinegar
1 tsp dark sesame oil
1/2 tsp ground ginger
1/2 tsp garlic powder
1 tbsp low-sodium soy sauce

Cook the rice vermacelli noodles according to package directions. Once cooked, rinse with cold water and let fully drain.

In a large bowl, combine the rice noodles, seasoned rice vinegar, dark sesame oil, ground ginger, garlic powder and soy sauce. Toss until fully coated.

Divide among four plates and top with Cucumber and Carrot Salad (above).

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