Spring Noodle Salad
Here’s a quick and easy warm weather meal, especially if you already have leftover rotisserie chicken sitting around. As usual, things you won’t find in my recipes but can add to yours however: dairy, gluten, and anything with capsicum in it… (aka: hot peppers and their related sauces and sprinkles, ’cause my tummy no likey).
Yields: 2 portions… and a small lunch.
1 cup chopped cucumber
handful of thinly sliced radishes (3-4?)
1 cup of shredded carrots (I just grab a big handful from the bag)
1 1/2 cups of fresh herbs (cilantro, mint, basil)
3-4 cups of cooked chicken
4-6 oz of gluten free capellini** (a little less than 1/2 box of jovial brand)
black pepper to taste
**I like to throw the carrots in the boiling water with the pasta for the last few minutes so they have a little crunch, but they’re not entirely raw.
1 tbs fish sauce
4 tbs fresh lime juice
2 tbs coconut aminos
3 tbs water
1/2 tbs brown sugar
1/8 tsp garlic powder (or you can use 1 clove diced fresh… you overachiever, you)
Stir together sauce ingredients in a large bowl (you’ll be putting everything in this bowl).
Throw in the cooked pasta (I sprinkle some olive oil on it to keep it from sticking).
Throw everything else on top of pasta.
Douse in black pepper (I like it zippy).
Toss with all of your heart because those cucumbers deserve to be included.
You may notice there aren’t any radishes in here. That’s because I forgot to put them in. Besides the fact that I was very hungry when I started in on all of this, rendering me impatient and delusional… do you know how hard it is to blog while you cook? I do. I’d say lesson learned, but… I doubt it.
You might also notice this photo isn’t particularly appetizing, and that I tried to spruce up this low-lit, unremarkable bowl of pasta and vegetables with two mint leaves. Yeah. You like that? I thought so. Fancy.
Just eat it. It’s good.