Early Summer Veggie Noodle Bowls with Soy Lime Vinaigrette

Adapted from Meghan Splawn

If you don’t want to, you don’t need to use a knife for this recipe and instead can just use a peeler, grater, and your hands. 

Vinaigrette:
3 tablespoons olive oil
2 tablespoons tamari or soy sauce
2 tablespoons freshly squeezed lime juice (from 1 lime)
2 teaspoons honey
2 teaspoons toasted sesame oil
1 teaspoon sambal oelek or chile-garlic paste
1 clove garlic, grated
1 teaspoon grated peeled fresh ginger

Salad:
2 cups water
4 ounces dried, thin rice noodles
6 Napa cabbage leaves or green cabbage leaves
1 large carrot, or two small
1 medium zucchini
1 teaspoon olive oil
1/2 teaspoon kosher salt
6 fresh mint leaves
6 fresh basil leaves
1/4 cup fresh cilantro leaves
1/2 cup salted peanuts, crushed

Make the vinaigrette: Place all the ingredients in a pint jar. Seal the jar and shake to emulsify the dressing; set aside.

Make the salad: Bring the water to a boil (an electric kettle is especially handy for this) in a small saucepan. Place the noodles in a heatproof bowl and cover with the boiling water. Cover the bowl and set aside until the noodles are tender, about 6 minutes total, tossing after 3 minutes if all of the noodles are not initially submerged in the water. Meanwhile, prepare the rest of the salad.

Tear or cut the cabbage into bite-sized pieces; set aside. Use a vegetables peeler to peel large ribbons of the carrot and zucchini.

Heat the oil a large frying pan over medium-high heat until shimmering. Add the carrot and sauté for 1 minute. If using regular cabbage, add with the carrot. Add the Napa cabbage and zucchini, season with the salt, and sauté for 1 minute more. Transfer the vegetables to a large bowl. Tear the mint, basil, and cilantro into bite-sized pieces and add to the rest of the vegetables.

Check the noodles for doneness — they should be tender and limp (if they are not ready, let them sit longer in the water). Drain the noodles and rinse under cold running water. Drain well.

Add the noodles to the vegetables and toss to combine. Add the dressing and toss to evenly coat. Top with the peanuts and serve.