After a recent trip to the NC State Farmers’ Market, I had leftover tomatoes and cucumbers. Given my new obsession with rice noodles, I decided to whip up an almost no-cook lunch of cold Asian noodles with marinated tomatoes and cucumbers. It’s super easy, but I recommend preparing it a few hours in advance (if not the night before) so the vegetables have time to soak up the marinade.
I haven’t included measurements because this dish is nearly impossible to mess up.
- Tomatoes, chopped
- Cucumbers, chopped
- Onion, finely diced
- Rice vinegar
- Sesame oil
- Rice noodles
- Chicken or firm tofu, drained, pressed, and cubed (optional)
- Sesame seeds (for garnish)
- Sriracha (for added spiciness)
In a Tupperware, combine chopped vegetables with several dashes of rice vinegar and sesame oil. Sprinkle sugar and salt on top, cover with lid, and put in fridge for several hours or overnight.
To add protein and staying power, add chopped chicken. I marinated mine overnight in soy sauce, red chili peppers, sesame oil, rice vinegar, garlic powder, and ground ginger, but you could just use salt, pepper, and olive oil. Cook using this fool-proof method. If you choose to use tofu, just marinate it and saute over medium heat with olive oil in a skillet.
Prepare rice noodles according to directions (usually you boil water, toss in noodles, boil for 3 minutes, and drain).