Thick rice noodles are tossed with kale, cauliflower, radish, banana peppers, sesame oil, ginger, and soy sauce. Works great as a side for your next bbq.
- 10 ounces thick "poolee" rice noodles (see link in text above)
- 1 bunch Kale finely chopped
- 2 cups small chopped cauliflower
- 1 cup Banana Peppers (with juices)
- 10 Radishes thin sliced into 1/4 rounds
- 1 tablespoon Black Sesame Seeds
- 1 tablespoon white sesame seeds
- 1 teaspoon Chile Flakes
- 1/4 cup Soy Sauce (or tamari for gluten free)
- 1/4 cup Sesame Oil
- 1 tablespoon Sriracha
- 1 tablespoon Rice Vinegar
- 2 teaspoons mirin
- 2 tablespoons Maple Syrup (you can use honey but I was serving it to vegans)
- Cook the noodles according to the package instructions
- Meanwhile, put the kale in a bowl and massage it to wilt.
- Add everything to the bowl with the kale and mix well. Chill and serve.
Pasta salad is the best. It’s not really “cool” anymore but I dont care. People call it “cold noodles” now. This pasta salad uses thick rice noodles as the base that I tossed with sesame oil, soy sauce, garlic, ginger, sriracha, and rice vinegar. Next I added kale, cauliflower, radish, and banana peppers. It came out amazing and I ate it for lunch 3 days in a row.
Cut the radish into thin quarter rounds.
Cook the pasta, rinse it, and toss it with all the ingredients. I had black and white sesame seeds on hand so I used both.
I use these super thick rice noodles for pasta salad called “poolee noodles” that I find at my local Asian market.
The vinegar and banana peppers give this a great tangy flavor. The thick rice noodles are so chewy and really make this salad satisfying.
Be sure to taste as you go and adjust the seasonings as needed.