Reheating Brassica Noodle Bowls!

With the resounding success of our udon noodle salad, we wanted to create something that mimicked the flavors and textures, but was also gluten free- so it could be enjoyed by all. The result?  Lovely medley of charred baby brassicas, spring veggies, tender rice noodles, and a charred nori vinaigrette to rule all other vinaigrettes. This dressing is delicious. Lightly smoky, acidic, sweet, nutty from the heaping quantities of sesame seeds, and perfect for this application. I don;t really know what else to say about it, besides it’s really freaking good, and you should be eating it RIGHT NOW. So, to prepare, simply dress everything in a big mixing bowl, and dive right in. We recommend that you enjoy this salad/bowl/whatever cold, but if you’d like to heat it up, feel free. Just remove the ramekin of dressing, and pop it in the microwave until it’s warm enough. Alternatively, you could fry the whole thing in a pan. I haven’t tried that, but I’m sure it will be delicious. Hot or cold, the dressing makes all the magic happen. Enjoy!

If you got sweet chili shrimp!

Excellent move, first of all. This bowl was crying out for some sweet chili shrimp to be scattered on top. I’m going to suggest not reheating the shrimp, because I think the texture and delicate flavors of the shrimp and the thai basil in the chili sauce are wonderful when eaten cold, and will go great with the rest of the cool, crisp salad. However, if you’d like to heat them up, just scatter them on top before you microwave, or if you’re pan frying, toss them in the pan at the end of the cooking time to warm them through. The dressing goes real nice with the shrimp too. It’s all good!