Here’s a list of items to get you started on your own. Each bowl is different and customizable, pick and choose what you like and make your own noodle bar.
Suggestions:
- 2 Packages Vermicelli Noodles or Buck Wheat noodles, cooked al’dente & chilled (follow directions on packages)
- 5 Stalks Celery, rubbed with sesame oil to coat thin, sprinkled salt and grilled to char
- 1/2 bunch Cilantro, cleaned and picked
- 1/2 bunch Mint, cleaned and picked
- 1/2 head Butter lettuce cleaned and hand shredded
- 1/2 lb Carrots, shredded thin place in small bowl
- 1 red onion, shaved thin and rinsed with cold water, chilled, place in small bowl
- 1 English cucumber, sliced wicked thin in half moons or rounds mix it up
- 1 Onion white or red, cut into rounds. best to shave thin, rinse with cold water to crisp
- 1/2 Bunch Asparagus, seared or grilled and cut into 2 inch pieces on the biased
- 1 Onion: cut into wedges leaving ends on for grilling, searing or roasting
- 2 cups Almonds, chopped and toasted with your favorite dried spices
- 1/4 Baby Bok Choi, cleaned and de-stemmed and cut in half
- 4 –5 each radish, sliced wicked thin, rinsed, chilled and placed in small bowl
- 2 –3 ea Thai Chilis, sliced wicked thin.
Each section of the Salad may be prepared plain or dressed as a salad in itself. Prepare the dressing ahead to save time. Prepare each component as your mise en place and put one big bowl together for family style or individual bowls. The key is in the mise en place.