Yesterday we finally got some much needed rain. Our lawn and gardens were parched.
It was not a light sprinkle kind of rain, it was more like buckets of rain, all day long.
After more than a month of record heat I didn’t mind one bit.
Honestly I needed a day inside to putter around.
And of course I puttered around for so long I didn’t have much time to devote to dinner.
Also no time to devote to the grocery store, I wasn’t going out in that downpour.
Foraging in the pantry I found a box of Thai rice noodles. Hmmmmm…
Since we have been putting everything on the BBQ lately I was feeling like a change of pace.
Sesame Noodles! Yup yummy and easy. Pared with nice piece of salmon I had in the fridge.
All done in under 20 minutes.
To start set a large wide bottom pot or pan on the stove fill it 3/4 with water and bring to boil.
When it reaches boiling turn off the heat and add the rice noodles. I know most boxes say to boil the noodles, don’t do it! they will become mushy.
Just let them sit in the hot water for 7-9 min while you assemble the rest of the ingredients. Then mix together and you are done.
1/2 package rice noodles
2 Tbs very hot water
2 Tbs brown sugar
4 TBs canola oil
2 TBs soy sauce
4 Tbs sesame oil
Juice of 1 lime
1 large garlic clove passed through press
4 scallions thinly sliced
2 Tbs grated fresh ginger
1 tsp sambal oelek or other hot sauce (optional, I of course added it)
1/2 cup cilantro
Bring water to boil, turn off heat and add rice noodles
In large bowl add sugar to hot water to dissolve
Add oil, soy sauce, sesame oil, lime juice, garlic, scallions and ginger (hot sauce if you want)
Mix well, add drained noodles to bowl, toss to coat
Add cilantro and toss again before serving
4 ounces salmon per person
4 Tbs hoisin sauce, I used a gluten free variety
1 Tbs grated ginger
1 clove garlic, passed through press
In a small bowl add hoisin sauce, ginger and garlic
Mix well and spoon on to salmon
Place onto foil lined baking sheet
Bake 10-12 minutes at 400 degrees