VERMICELLI NOODLE SALAD with SHAVED VEGETABLES AND MISO GINGER DRESSING

Ingredients

• 1 8oz package Rice Vermicelli Noodles
• 2 Carrots
• 3 Radishes, assorted varieties and trimmed
• 1 cup Confetti Tomatoes
• 4 Mini Bell Peppers (any color will do)
• ½ cup Snow Peas, trimmed
• ½ cup Green Beans, trimmed and cut into 1 inch pieces
• ½ cup Purple Green Beans, trimmed and cut into 1 inch pieces
For the Miso Ginger Dressing:
• ¼ cup Purple Basil Leaves
• ¼ cup Mint Leaves
• 1 bunch Parsley Leaves
• ½ cup Raw Peanuts
• 2 Chiles, seeded and deveined
• 3 tbsp Ginger, grated
• 3 Garlic Cloves
• 3 tbsp Miso Paste
• Juice of 1 Lemon
• 1 cup Olive Oil
• Salt and Pepper

Instructions

For the Noodles:
1. In a large stock pot, fill it about ¾ of the way with water and bring to a rolling boil. Season with a generous pinch of salt. Take the noodles out of the package and place in the boiling water. Immediately shut off the heat and allow to soak for about 10 minutes. Drain well in a colander and place in a mixing bowl. Add about ½ of the miso ginger dressing and toss to coat. Allow to cool in the dressing.
2. Have three bowls of ice water handy.
3. Peel the carrots with a peeler and shave them into long strands using the peeler. Place into the first bowl of ice water to allow to crispen up. Using a mandolin, thinly shave the radishes and add to the first bowl of ice water. Reserve.
4. Slice the bell peppers into thin rounds and set aside.
5. Pick off any stems from the tomatoes and cut in half if needed. If they are really small, you can leave them whole. Rinse under cold water and pat dry. Reserve.
6. Bring another pot of water to a boil and add a generous pinch of salt.
7. Add the snow peas to the water and blanch for 30 seconds and immediately shock into the second bowl of ice water. After it chills, take it out and pat dry. Cut into thin strips and reserve.
8. Repeat blanching each of the beans in the same water, cooking for 30 seconds and shocking them. Allow to cool completely. Take out and pat dry.
For the Miso Ginger Dressing:
9. Combine all the herb leaves into a small bowl and set aside.
10. In a dry saute pan over medium heat, lightly toast the peanuts until browned. Reserve and set aside.
11. In a blender, place the chiles, ginger, garlic cloves, miso paste, lemon juice and 2/3 of the reserved toasted peanuts. Blend to a rough paste. Add the herbs and about ¼ cup of the olive oil to the paste. Blend until it starts to be smooth. Gradually drizzle in the remaining olive oil to form a dressing. Season with salt and pepper and set aside.
For Assembly:
12. Take the noodles out of the bowl and arrange on a pile on a platter.
13. Combine all the vegetables in the bowl and gently toss with half of the remaining dressing. Season with salt and pepper. Sprinkle evenly over the noodles.
14. Garnish with the remaining 1/3 of the toasted peanuts and drizzle any remaining dressing you may have.
15. Enjoy!

Notes