Vegan from Sundays at Moosewood Restaurant, The Moosewood Collective
serves 6
1 lb. Asian wheat noodles or linguini Sauce: 3 Tbs. minced fresh basil 1/4 cup minced fresh spearmint 8 oz. coconut milk 2 Tbs. dark sesame oil 1 Tbs. grated peeled fresh ginger root 1 Tbs. minced garlic 3/4 tsp. salt 2 Tbs. fresh lime or lemon juice 1/8 tsp. cayenne 2 Tbs. minced scallions
Vegetables: (Choose any of the following equal to 4 cups) carrots, julienned 1 inch long asparagus spears, cut into 1-1/2 inch lengths red bell peppers, cut into 2 inch strips snow peas, cut in half snap peas mung bean sprouts, blanched and chilled scallions, cut into 1 inch diagonal pieces sliced water chestnuts garnish: lime wedges roasted peanuts, roughly chopped minced fresh cilantro leaves
Cook the noodles in plenty of boiling salted water, drain, and then cool completely. While the noodles are cooking, make the sauce. In a bowl, combine all the sauce ingredients and mix well. Any combination of vegetables in fine; let oclor and contrasting textures be your guide. Prepare the vegetables as listed above and set aside in a separate bowl. Drop carrots into boiling water and cook until barely tender. Do the same with asparagus. Blanch peppers, peas, and mung bean sprouts; plunge immediately into cold water and drain. Add scallions and water chestnuts to the other vegetables and set the bowl aside to cool. Combine the noodles, vegetables, and sauce. Refrigerate until cool, then serve at once. If you must refrigerate the salad longer, keep in mind that noodles absorb flavor like crazy and so you'll need to readjust the seasonings before serving. Thai Noodle Salad will keep for about 2 days. Each person should have a wedge or two of lime to squeeze on top just before eating. Pass the chopped peanuts and, if you like, some fresh cilantro. - Updated: January 16, 2007
