I adore roasted vegetables. My kids like them raw. I love a good one-dish meal and have been known to deposit my eggs over medium directly atop an order of biscuits and gravy just to cut to the yolky chase. My girls? They like things separated out so they can regard each morsel with proper suspicion. More control that way. (Where did they get this control thing? Oh.) It’s August, which means they want to keep slacklining and pouring endless tea parties in the backyard until the moment hunger pangs morph them into hangry zombies and hurl them toward me. By which time the humidity has likely made me drippy and grumpy as well. But this dish—thank heaven!—works for us.
As an experiment, I made sure to show it to the girls in this form, before we tossed everything together. The crisp and colorful (and easily separated) ingredients overcame their predilection for separateness, and besides, I brought out their chopsticks, so they can still ferret out one favorite bite at a time. And slurp up the tiny rice vermicelli noodles. Permission to slurp! Always a winner.
I love the flexibility, too–almost anything from the week’s farmshare can make its way into this Vietnamese-inspired cold noodle salad, dressed with herbs from the kitchen garden and yesterday’s leftover grilled chicken.
Summer Salad with Rice Vermicelli
Adapted from this recipe for Bun Chay at The Kitchn
8 ounces rice vermicelli
1/4 cup fresh lime juice (2 limes)
1/4 cup tamari or soy sauce
2 cloves minced garlic
2 T sugar
1/4 cup water
1 T toasted sesame oil (optional)
1 bunch scallions, white and green parts, thinly sliced (3/4 cup)
6 cups chopped greens and julienned vegetables: romaine, carrots, cucumbers, daikon or other radishes, hakurei turnips, sugar snap peas, zucchini, celery. Choose a variety of whatever you have on hand, looking for contrasts in texture and flavor.
2-3 cups cooked chicken, shredded or sliced into strips, OR
1 pound extra firm tofu
1 to 1 1/2 cups fresh herbs: mint, basil, cilantro, torn and/or chopped
1/2 cup salted peanuts, chopped
Cook noodles according to package directions (boil 3-5 minutes) and cool thoroughly under running water. Drain well and fluff with tongs to separate.Transfer to a large serving bowl. Whisk lime juice, tamari, garlic, sugar, water, and sesame oil (if using) together and pour over noodles, tossing to combine. Mix in the scallions.
If using tofu, slice into bite-sized strips and press with paper towels to remove excess moisture. Fry in 1/4 cup canola oil in a skillet until golden. Drain on paper towels. I like to drizzle these with a little soy sauce or Memmi.
Pile greens, vegetables, herbs, tofu and/or chicken, and peanuts atop dressed noodles. Toss before serving, with sriracha or gojuchang on the side.