After a bit of tinkering and some testing and some requests for the recipe, I’ve decided that this salad is now blog-worthy and I will post the recipe here. Hope you enjoy it!
handful of brown rice noodles (vermicelli) *
3-4 cups bean sprouts **
2-3 carrots, grated or julienned
1/2 red or orange pepper, thinly sliced
4-5 green onions, chopped (or 1/2 red onion, thinly sliced)
3/4 cup edamame beans, steamed and cooled
4 handfuls of spinach, coarsely chopped
2 tsp toasted sesame oil
2 tbsps tamari sauce
2 tbsp rice vinegar
1 tbsp grated fresh ginger
1 tsp garlic chili pepper sauce
1/2 tsp chili pepper flakes
slivered almonds or chopped peanuts
Pour boiling water over the noodles and let sit for a few minutes until soft. Drain, rinse with cold water, drain and set aside. Combine the bean sprouts, carrots, pepper, onions, edamame, spinach in a large bowl and toss to mix. Mix together the sesame oil, soy sauce, rice vinegar, ginger, pepper sauce, pepper flakes. Pour over the vegetables and toss to mix. Add the noodles and toss again until well combined.
* These are the noodles I have used to make this salad so far, but I think the salad would also be good with slightly fatter noodles like spaghetti size.
** Make sure the bean sprouts are fresh – I buy them loose from an Asian market rather than packaged from the grocery store – and rinse them well before using.