Rice Noodle Salad with Surimi and Cucmber /ft. Training Chopsticks

Hello with the new outlook! Made a few changes to the site. Change is good. 

I was going to post 3 more cleansing recipes here, but I have to postpone it till later... Meanwhile, here is a quick post on another springy salad. This is my son's favorite dish and I make it when we have one too many cucumbers and surimi sticks in the fridge. Just a quick, easy and inexpensive dish.

Håkon's been learning how to use chopsticks. Whenever we have noodles, he can't wait to go and grab his training chopsticks. It seems like there are quite a few different kinds of training chopsticks around nowadays. These ones he's using in the photos are the best ones we tried. Now he's ready to pass these onto his sister and move onto a real pair of chopsticks. More mess is merrier!

Recipe: 2 servings

dry vermicelli noodles for 4 servings (1 hand full)
5 sticks of surimi sticks
1 medium english cucumber
a hand full of cilantro
2 eggs
black sesame seeds

2-3 tbsp of mayonnaise
3 tbsp of rice vinegar
2 tbsp of lemon juice
2 tbsp cup of natural or organic agave syrup or honey
2 tbsp of tamari soy sauce
1 tbsp of sesame oil
a pinch of white pepper

Bring water to boil and cook the noodles in the water for 5 minutes. Drain the water and cool the noodles in ice water.

Beat the eggs and add a pinch of salt and pepper. Cook it in a well oiled and heated pan and make a thin sheet like crepe. After a couple of minutes flip and cook another minute or so. Take it out of the pan and cool it on a plate or cutting board. Cut in half and julienne it.

Roughly julienne the cucumber and tear surimi meats in small sizes. Chop cilantro roughly.

Mix all the dressing ingredients together and whisk it well.

Mix noodles, cucumber, surimi, eggs, cilantro, sesame seeds in a big bowl and pour the dressing over.  Mix some more and serve.


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