(Serves 3-4 people)
85g Rice noodles
4 Medium sweet peppers (finely sliced)
5 Green onion (finely sliced)
Lemongrass (1 tsp finely sliced)
Scotch Bonnet (1/4 tsp finely diced)
Cilantro (small handful)
60g Unsalted Peanuts
1/2 Tsp garlic powder
1/2 Tsp smoked Paprika
1/2 Tsp salt
1 Tsp Sesame oil (for choy sum)
1/2 Cup Japanese tamari
1 Tsp grated ginger (to taste)
1 Tsp grated garlic (to taste)
1/2 Tsp Sesame oil (to taste)
1 Tsp sugar (to taste)
2 Tsp rice vinegar (to taste)
1 Tsp white Sesame Seeds
1 Tsp black Sesame Seeds
1. In a pot of salted boiling water add rice noodles and cook for 3-4 minutes. Rinse with cold water and set aside.
2. Add edamame in the boiling water and cook for 4-5 minutes. Drain and squeeze to take the beans out. Set aside.
3. In a large bowl, add cabbage, sweet pepper, green onion, lemon grass, scotch bonnet, edamame bean, and cilantro.
4. In a saute pan add peanut, garlic powder, smoked paprika, and salt. Toss and toast under grill for 1-2 minutes.
5. Add toasted peanuts and rice noodles into the bowl with veggies.
6. For dressing, in a bowl combine tamari, ginger, garlic, sesame oil, sugar, vinegar, white sesame seeds and black sesame seeds. Whisk and set aside.
7. In a hot pan pour sesame oil and add Choy sum to it. Sprinkle salt and saute for 3-4 minutes.
8. Add desired amount of dressing to the salad and toss to coat well.
9. Serve salad with sauteed Choy sum.
You can keep salad overnight in fridge. It adds flavor to the salad.
© STEVEN DOLBY