Rice noodles with zucchini and chayote

Did I already say that I am busy lately? Well this week BF is away for work and that business has taken a whole new meaning. You see when BF is around I try to stick to a reasonable schedule and pick up dirty dishes and abandoned pieces of clothing at least once in a while. Not because he forces me to, but because I try to be a decent person and respect some basic rules of cohabitation. Well he left on Friday.

Since then I haven’t touched a single dish, I’ve stayed at the office until 10pm once and until 2am another time (the 3rd day I came home early and did nothing for the rest of the evening), I’ve not cooked once and I’ve eaten standing in front of the fridge and picking at pickles, cured meats and crackers. In other word I’ve been on a vacation from all sorts of social conventions. Now that made me more productive at work, which is good, but I think I will be ready to return to civilized living when he comes back in a couple of days. I start to feel a bit like a slob…

But fear not. The recipe I am proposing today is not made of pickles, cured ham and crackers, but of wholesome rice noodles and healthy raw vegetables. It is a vaguely Asian inspired recipe that works great for the warmer months.

The reason I say vaguely is that I am using at least two very Asian ingredients: rice noodles and chayote, but as usual I prepared them in a very Italian way. I used raw zucchini and chayote and added feta. Not the typical way of doing things out East (or is it West from here?). Anyway, this is a very simple dish that does not require any real cooking. It is just s matter of thinly slicing vegetables and combining them with a bright lemon, mint and cilantro dressing. The result is a very bright dish with crunchy chayote, tender zucchini and velvety noodles.

Rice noodles with zucchini and chayote

Rice noodles with zucchini and chayote

Ingredients

  • 7 oz. flat rice noodles
  • 2 small zucchini
  • 1 chayote
  • 1 bunch cilantro
  • 1 bunch mint
  • 1 lemon
  • 2 oz. feta
  • oil
  • white vinegar
  • salt
  • pepper
  • sesame seeds

Directions

  1. Cook the noodles according to the package instructions. I cooked mine like pasta and boiled them in hot water until they were soft but not mushy. Drain them and set aside to cool down.
  2. In a bowl place the thinly sliced zucchini and chayote. Add the juice of the lemon, a spoon of oil and the herbs minced. Add the vinegar and salt and pepper to taste. Mix well and let rest for q while to let the vegetables marinate in the juices.
  3. Right before serving mix the noodles with the vegetables and add the crumbled feta.
  4. Top with toasted sesame seeds or even better with copped peanuts.

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