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Almond Noodle Salad with Radishes and Basil
- Serves
4–6
- Difficulty
Easy
By Allison Day
Published 2021
This is my blatantly North American interpretation of a cuisine—a potpourri of international tastes, if you will. A nod to Thai cuisine, floral basil is the greenery. Japan’s contributions are tamari and wasabi imbued radishes that practically dance on the palate with their earthquaking crunch. And China and South India provide the sesame elements. All these ingredients get along famously for a healthier take-out facsimile that’s, at the very least, authentically tasty.
Ingredients
Method
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Tried this recipe. But a pound or 453g of dried rice noodles are way too much, I think. I used a really large packet, but the noodles took over the meal so it was hard to taste the rest of the ingredients. I used peanut butter instead of almond butter which I found worked well with the other ingredients. However, due to the large amount of noodles there would ideally be more sauce to go with this.
I would make this meal again but reduce the amount of noodles made next time. 😊