The skinny rice noodles were covered with boiling water and left to soften which only takes a couple of minutes. Then, they were drained, rinsed under cold water, and transferred to a big mixing bowl. By immediately tossing the noodles with some dressing, they’re less likely to stick together in a big clump. The dressing was made with rice vinegar, vegetable oil, a little sesame oil, a scan teaspoon of sugar, a big pinch of salt, grated fresh ginger, and finely chopped serrano chiles. I added some chopped peanuts and cilantro leaves to the noodles before tossing with the dressing, and then the bowl was refrigerated while the vegetables were prepped. The dried arame was soaked in cold water for a few minutes until soft, and carrots, cucumber, red bell pepper, and another chile were julienned. Green onions were sliced on a diagonal, and the salad was ready to be composed. A trick I learned from Martha Stewart years ago is to separately dress each item of a composed salad. So, after noodles were placed in bowls for serving, each type of vegetable was tossed in a bowl with a little of the dressing before being placed on top of the noodles. Last, more cilantro and crushed peanuts were used for garnish.
The contrast of crunchy vegetables and peanuts with squishy noodles was a good one, and the ginger and chiles offered pops of flavor. Icy cold, chilled noodles will be a great remedy to our ongoing heat until whenever summer really ends.
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