Sunday, 21 December 2014

Vegan-kosher-gluten-free noodle salad

Recently I haven't had much time (or natural light for that matter) to produce much content on the blog. See, over achiever that I am, I'd want the content to be good quality and keep on inspiring people. For real.

So, no pressure then. Though, I'm not even going to claim I'll ever be able to let go of the pressure I voluntarily keep piling on my shoulders. The over achiever that I am. Since we had to skip hosting Sunday lunch last week due to the foodie tour of South Coast of Finland (we sure did not skip any meals that day though...) we had some people over on Saturday instead. Not-at-all-too-ambitiously I had planned cooking and shooting four (!) dishes before the guests arrived. Not-at-all-surprisingly that didn't happen...

Another thing that definitely didn't add pressure was that in addition to the usual Mafia family collection of people we usually host, we also had the fantastic people from El Mercado, a new Spanish online deli joining us. You know, people who actually understand about food!

And then there was the fact that everyone attending was on some kind of a special diet. One didn't eat meat, the other kept kosher which obviously ruled out pork and seafood and third (well, if she actually did what her personal trainer tells her to do...) only exists on cottage cheese,avocado and Universe dust. 

The night before I said good night to a whopping 1,5 kg chunk of Iberico pork neck leaving it to slowly cook overnight in the oven. The plan was to turn it into something Thai-style served in Tom Kha-style broth. At no point did it occur to me that being born and raised at the Arctic Circle any kind of understanding of the secrets of the Asian cuisine are hardly inscribed in my DNA. The pork did get eaten, but at least another 24-hour endeavour is needed to fine tune the recipe to the point that it can be shared with you guys too.

So, out of the veggies and noodles left over from Thai steak salad I devised this equally Asian noodle salad and what do you know -it just might have been the best thing on offer. And get this: it's kosher, vegan, dairy-free, gluten-free... and still delicious!

Serves 4-5

Miso-sesame dressing:

1/2 dl (white) miso paste
1/4 dl mirin
1/2 tbsp rice wine vinegar
1/2 tbsp sesame oil
1/4 dl water
1 tbsp soy sauce
1,5 tbsp brown sugar
1/2 lime, juiced
1/4 dl peanut oil, rapeseed oil or any other neutral flavoured oil (not olive oil)

First combine miso and miring to a smooth paste and then add remaining ingredients whisking to an even, lump-free dressing. Check the taste and adjust as needed.

Mung bean vermicelli salad:

2 bunches of mung bean vermicelli
250 g wakame seaweed
100 g bean sprouts
1 large carrot
2 spring onions
1/2 dl black sesame seeds
bunch of coriander

Squeeze the excess liquid out the wakame. Peel the carrot and cut into thin strips. Chop the spring onions. 

Chop noodles shorter and cook according to the instructions of the packet. Drain and rinse quickly. Combine with miso-sesame dressing and then fold in the rest of the ingredients. Add sesame seeds and coriander leaves and serve.




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