Asian rice noodle salad is loaded with crunchy vegetables, fresh basil, cilantro and basil with adzuki beans for a quick and healthy one-bowl winner.
- FOR THE RICE NOODLE SALAD:
- 1-½ cup Bean sprouts, rinsed
- ½ Cucumber, seeded and diced
- 6 Shallots, white and green parts thinly sliced
- ½ cups Fresh basil leaves, torn or coarsely chopped
- ¾ cups Fresh cilantro (cilantro), chopped
- ¾ cups Fresh mint leaves, torn or coarsely chopped
- 15 ounces, liquid Canned adzuki beans, rinsed and drained
- 8 ounces, liquid rice noodles
- 1-½ cup Green beans, trimmed
- ⅓ cups Raw or unsalted peanuts, chopped (optional)
- FOR SCREWING:
- ¼ cups rice vinegar
- 1 Lime, zested
- ⅓ cups Fresh lime juice
- 2 teaspoons Date paste, agave nectar or other liquid sweetener
- 2 teaspoons Tamari or soy sauce
- 1 Thai red chili, seeded and sliced or finely chopped
- 1 clove minced garlic
- 1 rod Lemongrass, thinly sliced
In a large salad bowl, add the rinsed bean sprouts, diced cucumber, sliced green onions, fresh herbs and adzuki beans.
In a small bowl, whisk dressing ingredients. Put aside. (You can also substitute a teaspoon or more of Sriracha sauce to replace the chili.)
Start the water for the rice noodles and cook according to package directions. Rinse with cold water to help them separate.
In a small saucepan, simmer or steam the green beans until slightly tender but still crisp to the bite. Drain the beans and add them to the bowl. Mix everything.
Add the cooled rice noodles and toss gently to help them separate. To mix together dressing (I find it’s sometimes easier to use my hands than a spoon or tongs). If using, top salad with chopped peanuts.