Other herbs of your choice. Rucola (arugula), Thai basil, green onions, or chives all work great. Chopped.Optional
Ingredients for the sauce (same as for the cold salad):
4tablespoonslow-sodium soy sauce
1tablespoonrice vinegar
1tablespoontoasted sesame oil
A 1" (2.5 cm)long, piece of ginger, finely grated
1large or 2 smallergarlic clove(s), minced
Instructions
TO MAKE A COLD SALAD:
Briefly boil the noodles according to instruction on the package. Be sure to not overcook them. Drain well and rinse with cold water to stop the cooking process. Make sure all the water has drained before transferring them to a serving bowl.
Briefly steam the green beans until cooked but still crunchy. How long this takes depends on the type and age of the beans so you'll have to check them as they cook.* If you are adding other vegetables that require cooking, cook these at the same time. (See suggestions in the text). *
Mix all the ingredients for the sauce together in a small bowl and set aside.
Now add all the sliced/julienned/spiralized vegetables to the noodles and toss to mix well before adding the sauce and the fresh herbs. Make sure everything is well mixed before serving.
TO MAKE A WARM SIDE DISH:
Briefly boil the noodles according to instruction on the package. Be sure to not overcook them. Drain well and rinse with cold water to stop the cooking process. Set aside.
Combine all the ingredients for the sauce in a small bowl and set aside.
In a wok or large saucepan set over medium-high heat, heat a little extra virgin olive oil or stock and add all the julienned/thinly sliced/spiralized vegetables. Stir-fry for five to ten minutes until the vegetables have softened but still retain some crunch.
Add the cooked noodles and stir-fry for a couple more minutes; then add the sauce and the herbs and stir to combine well. Stir-fry for another minute until everything is well mixed. Serve!