Here’s what happens when I’m home alone for lunch. I open the fridge, stand in front, peer inside and wait for things to magically appear. It’s called “teenage boy syndrome”. Sometimes I discover food that has been there for a very long time and start cleaning and reorganizing. Then I realize that there was reason I opened the fridge in the first place. BECAUSE I WAS STARVING…..so I forget about the cleaning and get down to business.
Last week, I did the same thing with my pantry. I opened the cupboard doors, stuck my head inside and rummaged around. I pulled out a package of spinach rice noodles that I had bought for a stir fry (I think a long time ago but they kinda looked okay) and started the creative juices flowing. Look at how pretty these things are…..oh my gawd.
I have cooked these according to the package directions and found that the “package direction people” LIE. Why? Well, the noodles are not supposed to taste like wooden toothpicks right? What I usually do is this. Bring a pot of water to a boil, drop the noodles in and turn off the heat until they are soft. You need to believe me. They do not soften in anything other than BOILING water. Lies lie lies.
I made a simple vinaigrette to toss the noodles in and added some leftover avocado & sriracha mayo for a garnish. Then I topped the dish with crushed peanuts, dried vegetable chips and fresh snap peas. For protein I had a side of grilled chicken breast which is not in photo because frankly it was really ugly looking. Check out the full recipe for this “what’s in my pantry lunch concoction”.
- for the salad
- ½ package spinach rice noodles NOT made according to package directions (*see my method below)
- ½ cup fresh or lightly steamed snap peas
- handful of dried vegetable chips
- sprinkle of crushed peanuts
- dollop of avocado and sriracha mayo
- drizzle of asian vinaigrette
- for the avocado mayo
- 1 ripe avocado, chunked
- pinch of cayenne pepper
- pinch of salt and pepper
- 1 tbls lemon juice
- ½ cup low fat mayo
- for the sriracha mayo
- 1 tsp sriracha
- 1/ cup low fat mayo
- pinch of salt and pepper
- for the asian vinaigrette
- 1 clove garlic, minced
- 2 tablespoons minced fresh ginger root
- ¾ cup olive oil
- ⅓ cup rice vinegar
- ½ cup soy sauce - low sodium
- 3 tablespoons honey
- 1 tsp sesame seed oil
- ¼ cup water
- Bring a small pot of water to a boil. Drop in noodles and turn off heat. Let sit in water for at least 10 minutes.
- Drain and rinse noodles in cold water.
- Prepare mayos - mix ingredients for avocado mayo in food processor until smooth and creamy. Mix ingredients for sriracha mayo in a small bowl.
- Prepare Asian Dressing: mix all ingredients in a food processor. Set aside. IF you don't have a food processor you can also mix this up in a jar and shake well.
- Assemble salad, toss noodles in the asian vinaigrette and plate. Top with veggies and drizzle the mayo's over the veggies. Sprinkle with peanuts and serve.