By Helen Chin Lui of The Healing Place Medfield, MA
Recipe can easily be doubled or tripled.
Prep Time: 20 minutes
Cook Time: 15
1 package of 10oz or more of dry rice noodles
for vegetable, either
½ head of chopped lettuce,
8oz of blanched spinach
8oz of blanched, chopped, Chinese greens
2 medium sliced squash or zucchini and ½ sliced red pepper (whatever vegetables you like.)
1 finely chopped spring onion or scallion (including the green part)
1 cup of either roasted chicken, cooked sliced beef or pork, or ½ package of firm tofu
1/8 cup of toasted sesame seeds
Note: you can buy sesame seeds already toasted. If you cannot find toasted sesame you may toast sesame in a pan for a minute or two over medium heat. Watch carefully otherwise sesame seeds will burn
Mix in a bowl and set aside
¼ cup of either vegetable or canola oil
2 tablespoon of sugar
3 tablespoons of either regular or rice vinegar
2 tablespoons of regular, lite or gluten free soy sauce
1 tablespoon of Chinese sesame oil (if you like some heat, substitute 1 tablespoon of Chinese sesame oil with sesame oil with chili pepper.)
Cook rice noodle according to directions. (In boiling water cook noodles for 5-8 minutes until desired doneness.) Rinse with warm water and set aside.
Blanch all vegetables for a minute in lightly salted boiling and then rinse under cold water to stop the cooking process.
In a large bowl combined noodles, vegetables and protein. Pour dressing and gently toss until ingredients are coated. Top with sesame seeds.