Roasted Veggie Thai Noodle Salad (Vindaloo Curry Dipping Oil)

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Side Dish Club recipes were designed to be produced by weight in grams so that nutrition information could be calculated so you will need a scale to replicate them.

Each recipe produces four servings for a side dish next to a main dish. This size is 115 grams or about 4 ounces (1/4 lb) in weight and about 3/4 cup in volume. For a full meal, you would double the serving size, and this recipe would produce two.

Roasting vegetables can take a little longer but it is one of the best ways to bring out their best and ensure you are not draining away their health value in water. We love to roast veggies in ethnic spices, and here they are combined with Thai noodles for a side dish or main meal that you will go back to again and again. 

Roasted Veggie Thai Noodle Salad

What you will need:

  • 1 box of Gluten Free Brown Rice Thai Noodles. I use Annie Chung brand. Here is a link to them on Amazon.

  • 8 medium sized cremini or baby bella mushrooms

  • 1/4 of a large head of cauliflower

  • 1 large or 2 medium carrots

  • a handful of raw cashews

  • a handful of raw cilantro

  • Pear balsamic vinegar

  • Vindaloo curry dipping olive oil

  • EVOO

  • Kosher salt

Make the noodles:

Simply prepare the noodles per the instructions on the box. After they are cooked and drained, measure out 182 grams into a bowl. Cut though them a few times with kitchen shears to make smaller lengths. Set them aside for later.

Roast the veggies.

You will be roasting your mushrooms, carrots and cauliflower. How many grams to roast in order to end up with the amount of grams in roasted veggies for the recipe is tricky as the water loss in roasting is not completely predictable. In this recipe I estimate high for the amount of raw veggie to roast but you may end up with a little extra roasted veggies at the end. No worries, just drizzle them with balsamic and eat them up!

First wash all of your veggies and tamp them dry with a (paper) towel.

Cut the veggies as follows:

  • cauliflower into florets

  • carrots into bite sized pieces

  • mushrooms into quarters.

Toss all of the veggies in EVOO and a pinch of Kosher salt. Make sure they are well coated in oil.

Lay the cauliflower and carrots out on one baking pan and the mushrooms on another. The mushrooms will cook faster. Put them in a 375 degree oven for 15 minutes. Test the mushrooms if fork tender and a bit crispy on the edges. Check the other veggies for fork tenderness. If not done, keep them in the oven and check them about every 5 minutes until they meet the “done” criteria.

Prepare and measure your other ingredients.

For measuring I suggest the following:

  • Set your scale on the counter and turn it on.

  • Make sure it is set to grams.

  • Set a large bowl on the side to hold all of your measured ingredients.

  • Set a smaller container on the scale to collect your individual ingredients

  • Tare out the scale to remove the weight of the container on the scale.

Next …

  • Chopped Raw Cashews: Chop them finely. Place the chopped cashews into the bowl on the scale until you have 25 grams and then put into larger bowl. Return the bowl to the scale and re-tare the scale. Chop a few more cashews and set them aside for garnish.

  • Fresh Cilantro: Remove most of the stems from the cilantro. Lightly chop it and place the chopped cilantro in the bowl until you 8 grams and then put into larger bowl. Return the bowl to the scale and re-tare the scale.

  • Roasted Mushrooms: Measure out 77 grams into the bowl on the scale and then put into larger bowl. Return the bowl to the scale and re-tare the scale.

  • Roasted Cauliflower: Measure out 77 grams into the bowl on the scale and then put into larger bowl. Return the bowl to the scale and re-tare the scale.

  • Roasted Carrots: Measure out 48 grams into the bowl on the scale and then put into larger bowl. Return the bowl to the scale and re-tare the scale.

Make your dressing.

  • Place a medium size mixing bowl on the scale.

  • Pour in 29 grams of dark strawberry balsamic vinegar.

  • Pour in 15 grams of vindaloo curry dipping oil. (Make sure to shake it up thoroughly before pouring in so you get all of the curry seasoning into your dressing.)

  • Remove bowl from scale and whisk using a wire whisk briskly until ingredients are fully emulsified, i.e. thick, creamy, and not separating.

  • (Note that I tend to go light on dressing. Many side dish customers wanted a little more dressing and for them I would add extra on the side. For the dressing rich flavor increase the amount of each ingredient by 50%. Just note that this will affect the nutrition information.)

Assemble your side dish.

  • Mix the dressing into the noodles until thoroughly mixed. This ensures that the dressing is fully distributed but prevents your other ingredients from becoming over processed via mixing.

  • Add in all of the other ingredients and toss lightly so that everything is well distributed.

  • Sprinkle on extra cashews when serving and garnish with a sprig of cilantro.

Nutrition Facts.

nutrition facts-Pad Thai noodles and roasted veggies with title.jpg