There are a multitude of recipes for Asian noodles, but I find the simpler the recipe the tastier the result! Toasted sesame oil, fresh scallions, flecks of fiery red chili, salty fermented vinegar and a touch of sweetness make this salad a gastronomical masterpiece!
The vegetables are left raw to preserve their crunch and nutritional value. They soften slightly after the dressing is added. Toasted sesame oil is used sparingly for it’s distinct and delicious nutty flavor. Most of the oil in this recipe is raw unprocessed sesame oil. Sesame oil is rich in the antioxidant Vitamin E, and in sesamol, sesamin and sesamolin, also antioxidants imparting their characteristic taste and extra protection against rancidity.
Sesame oil, like all unsaturated oils, improves functioning of your liver and bilary system thus helping digestion. Unsaturated oils are slippery and you can imagine how they improve viscosity of your blood, unlike sticky, thick saturated and trans fats. Sesame oil reduces blood pressure, protects cells from oxidative damage, kills bacteria and fungi, inhibits inflammation, and gives you shiny hair and smooth unblemished skin.
Sesame oil is the most widely used massage oil because it readily absorbs into your skin, nourishing and protecting through its antioxidant action.
Sesame oil is high in linoleic fatty acid, commonly known as Omega 6, so we add Flax oil or Hemp oil to this recipe to balance the fats, as Flax is very high in Alpha-linolenic fatty acid, or Omega 3. Most people have a shortage of Alpha-linolenic acid, which is essential for heightened immunity, better brain and nervous system function, improved cell wall composition, increased energy production, burning off stored fats and reducing sugar cravings (Erasmus, 1993).
Ume Plum Vinegar is made from the Umeboshi Plum, traditionally fermented in sea salt, it must be used sparingly or it’s high salt content will ruin your recipe! Japanese eat the whole salty, fermented plum or use the paste or vinegar in recipes. Ume in any form is alkalizing, stimulates digestion, promotes detoxification and is used to balance sugar cravings (Bowden, 2007). If you have no Ume on hand, use Rice Wine Vinegar, White Wine Vinegar or Apple Cider Vinegar, all will work fine!
Make the salad:
1 small carrot or 8 baby carrots cut into julienne, long, skinny matchsticks
2 French red shallots sliced in thin slivers
1 inch of skinny end piece off fresh Cayenne pepper cut into tiniest pieces possible
1 fresh scallion or green onion sliced thinly on the diagonal
6 radishes sliced in very thin rounds
½ cup chopped fresh coriander, cut in very small pieces
Cook the noodles:
Drop 4 servings of Brown Rice Noodles into rapidly boiling water with a bit of oil and cook until al dente, tender and just cooked. Rice Noodles need to be un-stuck as they are cooking, as they are very starchy and tend to stick together in clumps. Brown Rice Noodles are much easier on your digestion and don’t come with the problems associated with wheat noodles, ie gluten, so they are definitely worth the trouble! Drain and rinse in a colander under cold running water. Set aside.
Make the dressing:
¼ cup raw unprocessed Sesame oil
1-2 tablespoons toasted Sesame oil
3 tablespoons unrefined Flax oil or Hemp oil
1-2 tablespoons raw unpasteurized honey
2 teaspoons Ume Plum Vinegar, or Rice Wine Vinegar
6 tablespoons organic Tamari (naturally fermented light soy sauce)
Assemble the salad:
Toss the noodles in dressing until well coated. Throw in the prepared vegetables and toss again. Sprinkle with Sesame seeds and refrigerate until serving.
This salad keeps well if refrigerated for two or three days.
Let us know how you like this salad and any variations you made!