These spicy noodles taste so good and can be a nice vegetarian or vegan dish or served as a side dish alongside, say, thin slices of skirt steak. If you can grind or finely chop the red pepper flakes it distributes their flavor more evenly. Serve straight away other wise noodles go dry.
8 oz. rice noodles (linguine size)
1 knob of ginger (about the size of a thumb/2 inches) – grated
1 bunch of scallions – finely chopped
1 tbsp. cilantro – finely chopped
1 carrot – spiralized or julienned
Pinch of red pepper flakes – ground or finely chopped
2 tbsp. Tamari (gluten free brand of soy sauce)
2 tbsp. seasoned rice vinegar
Cook noodles according to packet and let cool.
Place rest of ingredients in a large bowl and mix well together.
Add the cold noodles and toss well.
