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Home » Entrees » Black Rice Noodle Salad

December 9, 2012

Black Rice Noodle Salad

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Black Rice Noodles with Fresh Kale, Mint and Basil

There must be more than 100 kinds of noodles to choose from in Chinatown. I’ve selected and prepared many of these noodles that vary in hue from pale white to buckwheat brown, and every shade in between. However, this past week I spotted some black rice noodles—a shade and type I had never seen or tried before. After a quick boil and cold water rinse, these black noodles looked really pretty and tasted amazing garnished with a generous sprinkling of fresh minced kale, basil and mint. I served them with fried tofu triangles, but sauteed tofu would also taste nice here with the sweet, salty and slightly spicy sauce.

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Black Rice Noodles with Fresh Kale, Mint and Basil

BLACK RICE NOODLES WITH FRESH KALE, MINT AND BASIL


  • Author: olivesfordinner.com
  • Yield: 2 servings
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Ingredients

for the sauce

  • 3 TB mirin
  • 1 TB dark sesame oil
  • 1 TB soy sauce
  • 1/2 tsp rice vinegar
  • 1 tsp raw agave syrup
  • 1 tsp to 1 TB sambal oelek or sriracha

for the noodles

  • 2 bundles of black rice noodles
  • 1 cup minced kale
  • 2 TB minced fresh mint
  • 1/4 cup minced fresh basil
  • thai red chili, sliced (optional)
  • black and white sesame seeds

Instructions

  1. Whisk all of the sauce ingredients together in a small bowl. Set aside.
  2. Bring a medium-sized pot of water to a boil. Add in the noodles and stir. Boil for 5-7 minutes, then turn the stove heat off and drain and rinse the noodles under cold water. Return the rinsed noodles to the pot, then add in the minced kale, mint and basil to the warm pan and allow to wilt for a minute or two, stirring occasionally. Add in a few tablespoons of the sauce to taste and stir to combine. Serve immediately with the sesame seeds and thai chili peppers, with the remaining sauce on the side.

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Black Rice Noodles with Fresh Kale, Mint and Basil

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Filed Under: Entrees, Plant-Based Dinners Tagged With: noodles

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Reader Interactions

Comments

  1. Caitlin says

    December 9, 2012 at 2:53 pm

    i have always been entrigued by black rice noodles. they seem to dress up any dish they are in. i love this dish and the addition of basil and mint. it must taste so refreshing!

    congrats again to making the top 15 finalists!!

    Reply
    • erinwyso says

      December 9, 2012 at 2:57 pm

      They were a little more glutinous that other noodles I've tried, and had kind of a nutty flavor to them. But really pretty with some bright green thrown in!

      Congrats to you too on being a finalist in the Salad'tude contest, Caitlin!! xo

      Reply
  2. Ashley F. says

    December 9, 2012 at 4:53 pm

    I love how festive this dish looks! Yummy!

    Reply
  3. Anonymous says

    December 9, 2012 at 6:32 pm

    Voted for you!

    Reply
    • erinwyso says

      December 9, 2012 at 6:33 pm

      Thank you!

      Reply
  4. Angry Asian says

    December 10, 2012 at 6:33 pm

    i have a fear of black food. i like black olives ok, but i generally avoid food that is black. it's irrational, i know.

    you're so adventurous… i tend to stick to the same kind of noodles i'm familiar with.

    PS. i also voted for you. good luck!

    Reply
    • erinwyso says

      December 11, 2012 at 12:13 am

      Most black foods are actually a little frightening, so it's not that irrational! But the pretty green here cancels that out. : )

      Thanks so much for voting for me, Lan!

      Reply

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Hi! I’m Erin Wysocarski. Glad you’re here.

I create vegan recipes for those who love to cook and eat. My husband Jeff photographs them. We live in Boston with our rescue dog, Harper. More about Erin →

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