Ev and I were in Utah for 25 days or so. We cooked a lot while we were there but we did not have many of our supplies, so we were kind of limited. We also did eat out more than we are used to. So when we got back on Tuesday we were craving a return to our usual food. So began our week of salads. This is a rice noodle salad, which is mostly uncooked. I resisted the urge to put eggplant in because lately I have been feeling that I add it to everything. As always with my recipes, the measurements are very approximate guesses. As you can see from the pictures, I arranged Evelyn's very artfully on a plate and threw mine in a bowl.
Rice noodle salad:
3 big leaves of kale torn into pieces
6 oz. rice noodles
r. pepper sliced thin
16 slices cucumber
extra firm tofu, pressed
sliced white mushrooms (my salad only; Ev doesn't like mushrooms that much)
2 in fresh ginger minced
1 1/2 Tbs soy
1 1/2 Tbs rice vinegar
1 pinch sugar
1 tsp sesame oil
Boil water and cook rice noodles.
Fry the tofu in a dry (un-oiled) non-stick pan over medium high heat. It will take a while for it to release its water, during which time it does not really brown. Continue until the tofu is brown all over (flip it occasionally of course). When done remove and turn off heat. Put the kale on the still hot pan. This should be enough to cook the kale if you make sure all parts spend some time touching the hot pan.
Combine the non-dressing ingredients. Then pour the dressing over.
Combine the first 4 ingredients and let sit. Add the sesame oil and stir well.
This was quite a good salad.