This week on Hive top chef we have the topic of Fresh herbs.
I took this as an opportunity to make a noodle salad that is Thai inspired, using the fresh herbs of Thai basil, mint and coriander. For me the combination of these herbs reminds me of the little eateries in Thailand. I noticed that they often have condiments on the table, that include bunches of Thai basil and fresh herbs. I could smell it as I passed by. These three herbs get my senses going especially when combined.
This salad is made with mung bean noodles also called glass noodles. I like using these for salad, instead of rice vermicelli. In my experience they are less likely to get soggy.
This recipe is my take on the fresh vegetable spring roll that often has rice vermicelli. I have switched it for bean thread and have made it into a salad instead of a rice paper stuffed roll.
Rice wrapper stuffed roll, will usually be dipped in some kind of sauce. If not vegan the sauce would have fish sauce in it.
This vegan salad version, has a dressing that is tossed into the noodles and other ingredients.
I used an entire 250g package of noodles.
First soak the noodles for around 5 to 10 minutes then drain. Boil water and add the noodles to cook for a couple of minutes or until tender. Test to see if it's to your liking. I keep it al dente since it will have dressing added, which will further soften the noodles. After cooking, cool under cold water and set aside.
Meanwhile, gathered my coriander, mint and Thai basil. Each one was washed separately but the coriander needed the most washing. It had quite a bit of earth and sand on it. This is what I prefer actually. I feel that when coriander is really clean, it may have less flavor due to the prewashing. This is just my suspicion. I really am not sure.
Fresh mint seems to be plentiful in stores these days so I managed to get a fair size bunch for a couple of dollars. I could have stolen it from a neighbour's lawn. I don't even think they know it's there. but I was in an honest mood.
Thai basil is not so plentiful and only certain stores have it. If I went to the Asian store I would usually find it. It can be pricey. I managed to get a small bunch for a few dollars.
I chopped the herbs roughly trying not to destroy the flavours.
I used a good amount leaving a few leaves for garnish.
The vegetables I chose would be thinly sliced to fit with the noodles. For the cucumber I removed the seeds. It was an English cucumber which normally I would not do this step. This was going into a salad so I wanted to avoid excess moisture. The dressing was moisture enough.
I used both red and green bell peppers. Usually red are expensive but at this time of year the price is better.
For my carrots I used my handy shredder tool. It has little teeth and makes nice thin shreds that are long. I love using this tool.
All of the veggies were washed and prepped.
Glass noodle salad
Mung bean noodles 250g
Cucumber 120g
Carrot 75g
Sweet peppers 100g
Cherry tomatoes 10 or more
Mint 40g
Thai basil 30g
Coriander 40g
Radish and peanuts for garnish
Vinaigrette
The noodles were drained and ready to have the ingredients added and tossed together.
I added the herbs at the end and had a Salt Bae moment. Most of you won't know what I'm talking about.
Vinaigrette
Neutral oil 60g
Sesame oil 10g
Black soybean paste 20g
Soy sauce 25g
Lime juice 50g or more if desired
Rice wine vinegar 50g
Agave nectar 25g
Dates 90g
Garlic 10g
Ginger 10g
Chilies 3g
As I mentioned, a typical dressing for a Thai salad like this, would have fish sauce in it. This is considered a key ingredient in many Asian dishes. I no longer consume these items so this would be made by adding some ingredients to substitute.
My new favourite fish sauce substitute is fermented black soybean paste. This does not taste like fish sauce but does have a salty fermented taste that can lend umami to the flavour.
I also don't use the typical palm sugar or any refined sugar and opted for a combination of raw agave nectar and dates. These dates are soft and creamy. They don't need soaking at all. I will soak dates that are really dry.
Before adding all of the dressing ingredients to the blender, I chopped the garlic ginger and chilies so they would blend better.
The added dates makes the dressing creamy which would not always be the case with a typical Thai sauce unless it was a peanut sauce.
The sauce was spicy, tangy, salty, sweet and savoury, which is what I'm looking for in a Thai inspired dressing.
I added leaf lettuce and a little spring mix to the salad. In a fresh spring roll there is often leaf lettuce. This seems to be a popular lettuce used in Asian dishes.
I had pan roasted some peanuts and crushed them. This was a vital part of the garnish along with several squeezes of fresh lime.
Many people here in North America have severe peanut allergies. Some will die if they touch it. I feel really sorry for those that have to miss out on the item that is so tasty, in my opinion.
A little public garden around the corner from my apartment has several items including Nasturtiums and Tulsi basil. I picked a couple of each for garnish but I didn't want to take too much. I'm not sure if it's okay. It is public property where we often sit. I am sure it's okay. There is kale, tomatoes, Italian basil and other things. Some people pick it. but much of it is just over growing.
This made a large amount but it wasn't super filling like a regular pasta. It was light and fragrant. It would probably be too spicy for some people. The sweetness. spice, tanginess and the aromatic flavors of the fresh herbs are a good balanced combination that I personally enjoy.
Thanks for dropping by and have a great day!
Photos taken with a Nikon D 7500 and are of my ownership