Rice noodle salad with spring vegetables and tahini-lime dressing

Try this refreshing rice noodle salad with vibrant spring vegetables tossed in a zesty tahini-lime dressing. Perfect for a light and flavorful meal.

Ingredients:

• 3 tablespoons freshly squeezed lime juice
• 3 tablespoons sugar
• 2 cloves finely minced garlic (about 2 teaspoons)
• 2 teaspoons finely minced chile (I used a serrano here)
• 3 tablespoons fish sauce (use a good one—I like Red Boat)
• 2 tablespoons tahini
• 6 tablespoons water
• 230g rice noodles
• 1 tablespoon olive oil
• 170g shiitake mushrooms, stems removed, wiped clean, and chopped
• 4 cups chopped spinach
• 4 medium carrots, julienned
• 1/2 cup chopped mint leaves
• 1/4 cup chopped cilantro
• 3 tablespoons minced green onion (from 2 to 3 stalks)
• lime wedges

Instructions:

1. Prepare the vinaigrette by mixing together lime juice, sugar, minced garlic, and chopped chile in a small bowl. Blend in the fish sauce, tahini, and water. Adjust the taste by adding more lime juice, sugar, or chile as required. The dressing can be stored in the refrigerator for a few days.
2. Follow the package instructions to cook the rice noodles. Once done, drain them, rinse thoroughly with cold water, and drain again.
3. While the noodles are cooking, warm a small pan over medium heat. Pour in the olive oil, followed by the sliced mushrooms and 2 to 3 tablespoons of the previously prepared vinaigrette. Sauté for about 5 minutes, or until the mushrooms are tender.
4. When ready to serve, mix the cooked noodles with a few tablespoons of the vinaigrette. Toss the spinach with a tablespoon of the dressing and place it on top of the noodles. Sprinkle with carrots, mint, cilantro, and green onions according to your preference. Finish with the warm mushrooms, an additional drizzle of the vinaigrette, and a squeeze of lime.

Summary:

• Calories: 1524 kcal
• Fat: 33 g
• Protein: 33 g
• Carbs: 279 g
• Potassium: 2701 mg
• Magnesium: 350 mg