Market Recipe: Spicy Chilled Noodles

Market Recipe: Spicy chilled noodles


vermicelli/rice noodles

One small cucumber (or ½ a large cucumber) (B5 farm or Flintrock Hill Farm)

Handful cherry tomatoes (Bernhardt’s Farm or Hohn’s Acres)

Handful broccoli (you can also sub zucchini or squash) (Emadi Acres or f-stop farm)

One spring onion/green onion (Munkebo Farm or f-stop farm)

Arugula or greens of choice (Animal Farm or Bouldin Food Forest)

½ cup cashews, chopped or whole

1 tbsp Sesame oil

Spicy sauce:

3 tbsp tamari

2 tbsp rice vinegar

1 tbsp chili garlic sauce

Cashew Tamari Dressing:

3 tbsp tamari

2 tbsp sesame oil

1/2 cup cashews

1 garlic clove

Black pepper to taste


Cook vermicelli noodles – add to a pot with ½ cup water and tbsp sesame oil, cover and let sit for a few minutes, stir and cover again for a few minutes until soft. Add noodles to a bowl and let chill while you prepare the sauces and chop up the cucumber, tomatoes, and onions. For spicy sauce, add ingredients to a bowl and mix together. For dressing, add ingredients to a blender or food processor and blend until smooth.

Add all ingredients to the bowl of noodles, top with dressing and spicy sauce, and enjoy!

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