What We’re Making | Chef Adyre's Asian Bite
The Scout Guide Vol. 3’s bright, vibrant green served as a template for a beautiful launch event, and yes, the food followed suit! In the spirit of a socially distanced event this year, our guests were able to grab a pre-packaged food bite prepared by local vegan chef, our Vol. 3 Food Contributor, Chef Adyre Mason of The Veggie. This light, refreshing bite was filled with color, flavor, and fresh local produce from area markets and our friends at Duncan Farms. Follow along below to recreate this easy, yummy recipe at home!
Vermicelli (glass) noodles
1 small handful of Cilantro, rough chop
1 small handful of Basil, rough chop
1 cucumber (any petite variety will do!) thinly sliced
1 jalapeno, thinly sliced
2 carrots, shaved
8 snow peas, sliced diagonally
zest of one lemon
1 cup of red wine vinegar
1/2 cup of water
1 tablespoon of sugar
1 teaspoon of salt
For the sauce (yields 2 cups)
1/2 cup of tahini
1/2 cup of light tasting olive oil
1/4 cup of soy sauce
2 tbsp of apple cider vinegar
2 tbsp of fresh lemon juice
1 bulb of garlic
salt and pepper to taste
1/4 to 1/2 cup of water for desired consistency
Fresh produce straight from Duncan Farms for Chef Adyre’s Asian bite!
Place vermicelli noodles in a large container. Boil a pot of water, enough to cover the noodles. Once boiling, pour over the noodles and allow them to soak up the water and become soft, about 20 minutes. Pour off excess water before combining with other ingredients.
While the noodles soak, preheat your oven to 400° and peel most of the skin from the garlic bulb while still leaving it intact. Trim the end to expose a bit of the cloves. Drizzle olive oil over top and wrap in foil. Bake for approximately 25 minutes until soft and golden brown. Squeeze the cloves out into a blender with all remaining sauce ingredients, minus the water. Combine in a blender and slowly add water to gain your desired sauce consistency. Set aside.
Shave radishes into thin slices. Combine the red wine vinegar, sugar, salt, and water in a small saucepan. Boil until reduced by almost half and pour the hot pickling liquid over the radishes. Cover for about 5 minutes and allow to quick pickle. Cut all remaining vegetables according to instructions and get ready to assemble! Combine drained noodles and at least one cup of sauce, thoroughly mix. Add more sauce as desired. Divide tossed noodles into four bowls. Drain the radishes, divide up the cut veggies, and arrange on top of the noodles. Finish off with a garnish of cilantro, basil, and lemon zest.
Although this recipe is vegan, you can toss in some shredded chicken to give this dish more heartiness or roasted tofu to keep it plant-based. Save any remaining sauce in the fridge in an airtight container and use as a dipping sauce for veggies throughout the week!
Thank you Chef Adyre for sharing the Vol. 3 Launch dish! Will you be giving this recipe a try? Let us know and share your beautiful recreations with us by tagging us (#tsghuntsville) on social!
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