When the warmer weather rolls around, we get extra excited about this dish. You can really eat it anytime, but since it's best served room temp or cold, it's perfect for spring and summer. It's Mala's go-to dish for pot lucks because pretty much everyone loves it (including kids) and it's easy to make ahead of time.
If it's just us, we often double this recipe so we have leftovers.
1 box Asian-style brown rice noodles
1 medium red, orange, or yellow pepper (or mixed mini peppers) sliced thin
1-2 medium carrots, cut into matchsticks or grated
2-3 scallions, chopped
toasted sesame oil
Bragg's Liquid Aminos (or gluten-free tamari or soy sauce)
raw sesame seeds (optional)
1 15-oz can of beans of your choice, rinsed well (optional)
Cook noodles according to the instructions on the box. Rinse with cool water when draining so the noodles are room temp.
Put noodles in a big bowl and add peppers, carrots, and scallions. Stir in just enough toasted sesame oil and Bragg's to coat the everything lightly. (Add more for stronger flavor).
That's it, that's all! You can garnish with sesame seeds if you like. If we're having this as a main dish, we'll add beans (usually kidney) to make it more substantive.
Note: If you're making it ahead of time, you might need to add a bit more sesame oil and Bragg's before serving as the noodles tend to soak in the liquids when refrigerated.