Hopefully, like us, Memorial Day gave you some extra time with family and friends to celebrate the lives of those who have risked everything to give us our freedom.
We enjoyed a beautiful day at my parent’s cottage.
We love the view overlooking the lake and with no internet access – we truly are unplugged.
Before heading up, the women of the family had decided that each family would bring their own meat and one side dish and dessert. My wife let everyone know that she would bring watermelon a great natural sweet treat and she would think about the other dish.
Now, to be honest, I couldn’t care less what my wife decides to cook and bring. I’ve always enjoy her cooking and as long as it’s healthy than anything is just fine. But my wife doesn’t have the same mindset. She thinks and deliberates over the perfect dish to share. She knows it has to be gluten free, dairy free, sugar free, and now EF (egg free) but it needs to also be appealing to those who are outside our household. Nothing too out there or people won’t try it. Great tasting is a must and affordable since we are sharing with about 20 other people. Oh, and it needs to be somewhat hardy in case there is nothing else our family can eat.
My wife finally had a game plan the day of that quickly got scratched when she realized our grocery store did not carry one of the important ingredients. It was 7:30 am the day of our event and my wife needed something.
So, she did what she does best and created this masterpiece. Let me tell you…it was excellent. Budget friendly, easy and quick. Which is always a bonus when you are trying to get outside and enjoy a beautiful sunny day.
My wife initially, worried that she made too much but the bowl was empty at the end of dinner which is always a compliment to the chief. Thankfully, my wife wrote down what she put in so that we can enjoy it again and now so can you.
Here’s what you’ll need to make your own Summer Rice Noodle Salad.
Summer Rice Noodle Salad
Active Prep time: 15 minutes
Refrigerate: 1 hour or until serve
– 2 (6.5 oz) bags of Muferin Rice Noodles (She only ended up using 1 and 1/2 bags)
– 8 oz Organic Bacon (We used Applegate)
– 1 cup of Green Peas (unfrozen)
– 3 large Green Onions chopped
– 1/3 cup sliced black olives
– 1/4 cup Garlic Infused Red Wine Vinegar
– 2-3 tbsp. GF Soy Sauce
– 3 tsp. minced garlic
– 2-3 tsp. freshly grated ginger
– 1/2 tsp nutmeg
– dash of pepper
– dash of fresh lemon juice
– olive oil
1. Cut or break up your rice noodles. It is much easier to break up when they are dry and uncooked. Follow the directions for cooking the rice noodles. We used Muferin brand which requires no cooking. You simple place the noodles in a hot bowl of water for 10 minutes.
2. While the noodles are soaking: drain olives, dethaw peas, and chop your green onions.
3. In a medium size frying pan, begin cooking bacon. Add water not butter to cook your bacon to keep the meat from sticking to the pan and to keep the fat content low.
4. Drain noodles and set aside. These particular noodles hold water like nothing else. Be sure to press the noodles against your strainer to release excess water. Set aside.
5. Once bacon is done cooking, soak up grease with paper towel or napkins. Cut bacon into bit size pieces.
6. Next place about 1 1/2 of your rice noodles in a large frying pan or just use the one you used for bacon with a good dose of olive oil. My wife just eyed it. Basically, you want enough olive oil to heat up your noodles without them sticking to the pan.
7. Once your noodles are heated add: 1/4 cup garlic infused red wine vinegar, 2-3 tbsp. soy sauce, 3 tsp. minced garlic, and 1/2 tsp nutmeg. Mix well.
8. Remove pan from burner and as you grate your fresh ginger. Place noodles in serving bowl and mix in olive, bacon, onions, dash of pepper, dash of lemon juice, and grated ginger. Stir together.
9. Refrigerate for 1 hour. Enjoy Cold.
-Allison (Todd’s wife)