Tuesday, January 29, 2013

Burmese Noodle Salad with Cilantro Dressing

Noodle Salad with Cilantro Dressing
Taster's Bowl (bottom right) garnished with
fried onions & garlic, roasted sesame seeds,
crushed cashews and a squeeze of lime
Fish Tofu
For another variation of this recipe, take a look at Burmese Noodles with Cilantro Pesto.

The cilantro dressing is reminiscent of pesto which is usually made with basil and pine nuts. This dressing uses cilantro and cashew nuts, along with other Burmese ingredients. The salad can be eaten at room temperature, cold or microwaved for 30 seconds, just enough to take the chill off. I added fish tofu (similar to fish cake) to add some protein to the dish.