Spring Roll Noodle Bowl
Serves 2
Ingredients:
- 8 oz. rice vermicelli noodles, prepared according to package instructions
- 1 Tbsp toasted sesame oil
- ¼ tsp salt
- 1 cup shredded green cabbage
- 1 large carrot, shredded
- 1 red bell pepper, diced
- 1 or 2 scallions, sliced
- 1 radish, sliced
- 1 cucumber, thinly sliced lengthwise
- 1 cup Real Pickles Organic Red Napa Cabbage, divided
- Black sesame seeds
- Crunchy walnuts – see recipe below
- Miso vinaigrette – see recipe below
Spring Roll Noodles Directions:
In a large bowl, combine the prepared vermicelli noodles, toasted sesame oil, salt, shredded green cabbage and carrots and mix well. Set aside and prepare the Crunchy Walnuts and Miso Vinaigrette.
Crunchy Walnuts Ingredients:
- 1 cup raw walnuts
- 1 Tbsp brown sugar
- 1 Tbsp soy sauce
- 1 Tbsp sesame seeds
- 1/4 tsp chili flakes
- 1 tsp toasted sesame oil
Crunchy Walnuts Directions:
In a medium sized pan preheated to medium-low, add the walnuts. Stir the walnuts occasionally and allow them to toast for 4-6 minutes. They should be uniformly hot and starting to change color. Next, reduce the pan to low and stirring frequently, add the sugar. When the sugar is mostly melted, add the soy sauce and sesame seeds. The soy sauce will evaporate and combine with the rest of the mixture. When this happens take the pan off the heat otherwise it is prone to burning. Pour the contents onto a piece of parchment paper and sprinkle the chili flakes and the toasted sesame oil. Let the Crunchy walnuts cool.
Miso Vinaigrette Ingredients:
- 1 clove garlic, finely grated
- 2 Tbsp sweet white miso
- 1 Tbsp rice vinegar
- 4 Tbsp neutral tasting oil, like grape seed
- 3 Tbsp water
- ½ tsp salt
- ¼ tsp chili flakes
Miso Vinaigrette Directions:
In a medium bowl or a mason jar add all of the dressing ingredients. Whisk or shake until the dressing is uniform. It may take a minute or two to incorporate the oil. Set the dressing aside.
Spring Roll Bowl Directions:
In two wide bowls, divide the spring roll noodles and top with the raw veggies, Real Pickles Organic Red Napa Cabbage, and a generous tablespoon or two of crunchy walnuts. Sprinkle with black sesame seeds and serve the bowls with the miso vinaigrette on the side.
