Thai-Style Basil and Noodle Salad from the Garden

17 09 2012

We’re back for another year of cooking at Farm King! Everyone is excited to see so many smiling faces from last year and to welcome the new students who are joining in on the fun. The weather was hot, so we had to make something cool last week to get things started. Using our abundant basil and chiles we came up with a terrific Thai-style noodle salad that everyone loved. It was simple to make and as a bonus, totally vegan, so everyone can enjoy it. Here is the recipe!

This made enough for 8 people and took about 30 minutes to make.

1 package glass noodles (mung bean)

For dressing:

4 small chiles, seeded and diced

3 tablespoons chives, chopped

2 cloves garlic, minced

1 tablespoon minced ginger

2 limes, zested and juiced

2 teaspoons canola oil

2 teaspoons rice wine vinegar

For the salad:

4 cups green and purple basil, torn

2 cucumbers, peeled, seeded and diced

1 small red onion, diced

2 mangoes, peeled seeded and diced

1 cup diced tofu

Bring a large pot of water to a boil. Add the noodles, turn off the heat, cover and let sit for 20 minutes. Drain and cut the noodles up a bit with a pair of scissors.

For the dressing: In a small bowl, combine the minced chiles, chives, garlic, ginger, lime zest and juice, oil and vinegar. Taste and add more seasonings if you want.

Combine the rest of the ingredients in a large bowl. Add the sauce and let rest for 5 minutes before serving.





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