Cold Noodle Bowl
A colourful “do it yourself” salad bowl. Simply layer the ingredients on a board. Pick and choose your combination of crunchy vegetables and layer with the noodles. Toss with pickled rhubarb, top with fragrant herbs, drizzle with the maple ginger vinaigrette. Finish with a sprinkle of crispy garlic pistachio crumble.
Flavouring Components
1 Maple Ginger Vinaigrette
2 Pickled Rhubarb & Onion
3 Crispy Garlic & Pistachio Crumble
Build a salad with any combination
VEGETABLES sugar snaps | scallions | daikon | celery | assorted peppers | edamame | Cut the celery and daikon into julienned strips. Immerse into a bowl of ice-water to crisp the vegetables. Cut the sugar snaps and scallions into long diseaagonal strips, immerse into a bowl of ice-water. Cut peppers into strips. Blanch edamame.
TENDER HERBS cilantro | basil | mint | Wash herbs gently in a bowl of water. Shake excess water and wrap the herbs in paper towel, place into an airtight container or plastic bag and set aside
NOODLES rice noodles | Bring a large saucepan of water to a boil, add to the noodles (2oz/person). Stir to separate, soak noodles for 4 -5 minutes. Drain, and transfer to a bowl of ice water. Drain one more time to remove all excess water. Drizzle with a splash of sesame oil, a splash of canola oil, maple ginger vinaigrette, and a heaping tablespoon of pickled rhubarb. Toss in torn assorted herbs.
TIP: Soba noodles are the perfect alternative.
PROTEIN chicken thighs | tofu | pork | seared or grilled
TIP: Leftovers are a great option, bring to room temperature, slice thinly & season.
LETTUCE butter blend | red leaf | romaine | Wash the lettuce of your choice or create your own combination and store in fridge until ready to use.
ADD ONS crispy fried onion | lime wedges | maldon salt
TIP: The cut vegetables may be prepared a day ahead. Store the vegetables in separate containers. Drain well & pat dry to eliminate excess water
TIP: Herbs may be washed a day ahead. Shake off excess water, roll in paper towels and store in a tightly sealed air tight container, this prevents the herbs from browning.
TIP: Season all the layered components
ASSEMBLE THE BOARD
Arrange lettuce leaves in the centre of a large board. Place a mound of noodles into a shallow bowl and top with sprigs of herbs. Place the noodle bowl next to the lettuce leaves. Arrange the vegetables around the lettuce. Place the red chilies, sliced scallions, and the rest of the assorted herbs in between the vegetables. Arrange the sliced protein on the board. Arrange containers of pickled rhubarb, maple ginger vinaigrette and crispy garlic pistachio crumble. Add a decorative mound of maldon salt. Dig in, create your favourite version of a noodle bowl.
