Simple Summer Gathering: Cold Noodle Bowls

An easy and impressive dinner for when you don’t want to turn on the stove.

by Fran Allen, CNP

I love hosting dinner parties, it’s a great way to share a meal and catch up with old friends. In the summer , preparing a big meal can be a bit more stressful in tiny kitchens when the last thing you want to do is turn the oven on. This meal is super easy to make,comes together in about half an hour, naturally gluten and dairy free,allergen friendly and is easy on the wallet: cold noodle bowls. 

I make these for dinner with some girlfriends or as a simple weeknight meal. The prep is minimal and it’s easy for everyone to simply top their bowl of noodles with whatever they like. 

Start by finely chopping a bunch of fresh crunchy vegetables, with a sharp knife or mandolin and arranging them on a large platter. Then prepare some vermicelli rice noodles as per package instructions and prepare some protein, a quick pan fried tofu, barbequed shrimp or even leftover rotisserie chicken, it’s up to you! The key to this meal is in the dressing and it can go one of two ways, bright, sweet and tangy with a sweet and spicy vinaigrette or rich and spicy with a creamy miso dressing. 

Try making this next time you have a few friends coming by for dinner and enjoy

the finished product, a tasty meal full of colour and crunch!

Cold Noodle Bowls 

Serves 5-6 

Ingredients

1 large package of rice vermicelli noodles 

Selection of proteins such as 

Grilled shrimp

Barbequed chicken 

Crispy tofu ( I love this recipe) 

or  Shelled Edamame 

Assortment of crunchy vegetables finely sliced, I use: 

1 large head of romaine lettuce shredded

1 cucumber 

2 watermelon radishes 

½ small head of cabbage shredded 

½ mango 

2 Shredded carrots

½ daikon radish

1 jalapeno sliced 

2 limes cut into wedges 

1 large handful of cilantro 

1 large handful of mint 

½ C chopped salted peanuts or toasted seeds 

Sweet and Spicy Vinaigrette

¾ C rice wine vinegar 

3 Tbsp maple syrup 

1 Tbsp soy sauce or tamari 

1 Tbsp fermented chili paste, ( I use this one)

1 Tbsp toasted sesame oil 

1 tsp fresh grated ginger 

Creamy Miso Dressing 

1/2 C peanut, almond or sunflower seed butter

2 Tbsp soy or tamari

1 Tbsp miso paste

1 Tbsp fresh grated ginger

2 Tbsp rice vinegar

1 clove of garlic

1 tsp chilli oil ( i use this one)

small handful of cilantro

warm water 

Directions 

1. Prepare the protein of your choice, I prefer crispy tofu, thawed edamame or leftover chicken but it’s up to you! 

1. Prepare rice noodles per package instructions, rinse and set aside. 

2. While noodles are cooking finely slice all of your vegetables and arrange on a large platter.This is a great job to keep guests who arrive early occupied and involved.

3. In a medium jar combine all ingredients for the vinaigrette and shake to combine, taste and adjust seasoning to your liking. 

4. Add all ingredients for the creamy miso dressing in a blender, add warm water to desired consistency and transfer to spouted  bowl. 

5. Once all of the elements are ready, simply place them all the table and allow you guests to prepare their own bowl of delicious noodles!  Pair with a cold drink and enjoy!