Sesame Rice Noodle Salad

Rice Noodle Salads have as many variations as one could possibly imagine, and can serve as an entree or a side dish.  There are no hard and fast rules about how to make the quintessential rice noodle salad, save for use of the titular ingredient, and for sure, soy sauce will be in there somewhere.  But the rest is open to interpretation, available ingredients and personal preferences.  Typically served cold as an offset to the summer heat, or as a staple in warmer, tropical climates like Viet Nam and Thailand, I actually made this in the dead of winter as an accompaniment to my Asian Turkey Meatballs, the recipe for which can be found here. It was delicious and no less enjoyed with snow on the ground outside the dining room windows.

Beneath the following recipe, I'll give the reader some other ideas on what can be done with this salad, but as an instructional precursor, be sure you're using a genuine rice noodle.  Thai Kitchen is a popular brand generally available in the Asian food section of most common grocery retailers.  They have many varieties and flavor enhancers, but essentially have two shapes: Thin Rice Noodles and Stir Fry Noodles.  The former are thinner and more delicate and are actually intended for use in salads and soups.  The Stir Fry noodle is thicker and heavier, approximating the pasta size of linguini.  I actually prefer this heartier noodle for this salad, but use whatever you prefer; there's no difference in taste, only in texture.

Be sure to make only what you plan on eating in one sitting as the noodles do not keep well refrigerated as leftovers.  The recipe below is enough for four large or six small servings.

Ingredients
14 oz stir-fry size rice noodles (like, Thai Kitchen)
1/2 cup low sodium soy sauce (like, Kikkoman)
1/4 cup rice wine vinegar, plus more for finishing the dish
1 tbsp hot chili oil (like, House of Tsang Mongolian Fire Oil)
1 tbsp toasted sesame oil
1 tbsp oyster sauce
juice of 1/2 fresh lime
2 finely chopped green onions
1/2 finely diced bell pepper (any color or combination)
1/2 cup shredded carrots
1/2 cup fresh cilantro, rough chopped
1/2 cup finely shredded cabbage (or use Dole's Angel Hair Cole Slaw Mix)
1 tbsp black sesame seeds, plus more for garnish

The Recipe
Prepare the rice noodles according to the package directions, strain through a colander and rinse with cold water. Allow to drain well.

Meanwhile, prepare the sauce by combining the soy sauce, vinegar, chili oil, sesame oil, oyster sauce and lime juice in a large mixing bowl and whisk until well blended.

Add the noodles to the sauce and toss to coat. Add the green onions, bell pepper, carrots, cilantro, cabbage and the black sesame seeds. Toss again until all the vegetables are evenly distributed.

Put a helping of the noodle salad in a deep salad or rice bowl and garnish with more black sesame seeds and a dash of two of more rice wine vinegar.

Here are some enhancers or substitute veggies:

• Green Peas - Use frozen that have been thawed, not canned
• Snow Peas - Snap the ends and blanch in boiling water for a minute, drain and chill
• Baby Spinach Leaves
• Arugula Leaves
• Diced Cucumber - De-seeded: cut lengthwise, then use a spoon to scoop out the seeds
• Thinly Sliced Radishes
• Thinly Sliced Red Onion
• Shredded Red Cabbage 

You can also make this a more complete meal by adding: 

• Grilled Chicken (or better yet, Teriyaki Chicken)
• Grilled or Sautéed Shrimp
• Broiled Salmon (marinated in ginger and soy sauce)
• Seared Ahi Tuna (sushi grade, that has been flash-seared to leave the center pink)