There is still so much snow in Estonia. It’s April and I dream about strolling around with sneakers and a hoodie but instead I have to wear my skiing outfit! But enough of the weather. I comfort myself with this juicy and creamy rice noodle salad. The pea cream makes this salad extra filling and fresh dill will reminds me of Spring. I hope it will arrive soon!
serves 4 – 6 people
Preparation time: 15-20 minutes.
- 2-3 Tbsp sun-dried tomato oil
- 3 ½ cups / 250 g sliced white mushrooms
- salt to taste
- 4 ½ oz / 130 g sun-dried tomatoes in oil
- a bunch of fresh dill
- 2-3 Tbsp soy sauce
- 9 oz / 250 g rice noodles
- (some freshly squeezed lemon juice)
- 14 oz / 400 g frozen or fresh green peas
- ½ cups / 120 ml water
- a little bit of ground black pepper
- 2 Tbsp soy sauce
Take a larger pot, fill the half of it with water and put it on the boil. Meanwhile heat up some sun-dried tomato oil on a pan and add sliced white mushrooms and some salt. Fry for a couple of minutes stirring occasionally. Mix the fried mushrooms, sliced sun-dried tomatoes, chopped fresh dill and soy sauce in a large salad bowl.
Prepare the pea cream: leave a handful of peas for the garnish and blend the leftover peas with some water, black pepper and soy sauce until you get a smooth mixture. Add the pea cream into the salad bowl and mix it with mushrooms and sun-dried tomatoes.
When the water in a large pot is boiling, add the rice noodles and boil them for about 3 minutes. Drain and rinse with cold water and add the noodles to the salad bowl. Mix carefully with hands and garnish with peas and some freshly squeezed lemon juice if you wish. Serve right away.