A mouthwatering dressing, a pile of fresh herbs, and a heap of chewy noodles make a complete — and completely satisfying — 20-minute meal.
Tiger Dressing
3 tablespoons rice vinegar
1 tablespoon granulated sugar
2 teaspoons soy sauce or tamari
2 teaspoons toasted sesame seeds
1 teaspoon fine sea salt, plus more to taste, if needed
Noodles
7 ounces uncooked fresh green tea noodles or 5 ounces dry green tea noodles from 1 (7-ounce) pack
4 celery stalks, thinly sliced diagonally (about 1 1/2 cups)
1 1/2 cups roughly chopped fresh cilantro leaves and tender stems (about 1 small bunch)
4 scallions, thinly sliced diagonally
1 fresh red or green Thai chile, thinly sliced diagonally
Whisk together vinegar, sugar, soy sauce, sesame seeds, and salt in a medium bowl until combined. Chill until ready to serve.
Bring a large saucepan of salted water to a boil over high. Add noodles, and cook according to package directions for al dente. Drain under cold water, and rinse twice.
Combine noodles, celery, cilantro, scallions, and chile in a large bowl. Pour Tiger Dressing over the top, and toss to combine. Season with additional salt to taste, if needed. Serve at room temperature or chilled.
