ASIAN NOODLE SALAD #ENTREES #SALADRECIPE
This is an Asian Noodle Salad where all the publicity isn't about the noodles yet the zesty velvety nut dressing I make with it. It's a basic serving of mixed greens that you can set aside a few minutes. All things considered, I prescribe that you make it early! Essentially it's noodles soaked in said dressing and hurled with crunchy beautiful vegetables. This is the sort of serving of mixed greens you can truly have as a full feast for lunch or supper. Best part is that it's without gluten since it's made with rice noodles, and it's absolutely veggie lover!
This splendid and beautiful Asian Noodle Salad is a sans gluten veggie lover dinner that is loaded up with crisp vegetables and prepared in a zesty velvety nutty dressing
Ingredients
7 oz rice noodles
1 cup carrots julienned or spiralized
1/2 cup red peppers julienned
Fresh cilantro for serving
Roasted peanuts for serving
Lime wedges for serving
Dressing
3 tablespoons Tamari sauce or soy sauce
3 tablespoons rice vinegar
2 tablespoons peanut butter smooth
2 tablespoons olive oil or toasted sesame seed oil
1/2 tablespoon Sriracha or to taste
1/2 tablespoon cane sugar optional
1 thumb ginger
2 garlic cloves
Instructions
Cook rice noodles according to package instructions. Most brands of rice noodles only require the rice noodles be placed in boiling water for 5 minutes and stirred a couple times. Drain the pasta and rinse with cold water.
While the rice noodles cook, pour the Tamari sauce, rice vinegar, peanut butter, olive oil, Sriracha sauce, cane sugar, ginger and garlic into a small blender or food processor to make the dressing.
Transfer the cooked noodles to a large bowl. Then add the spiralized carrots, red peppers and cilantro to the cooked noodles.
Pour the dressing over the rice noodles and vegetables, and toss to combine.
Serve with roasted peanuts, chopped green onions, fresh cilantro and lime wedges, if desired.
Recipe Notes
Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge. And because I used rice noodles, they actually hold their structure well for a few days even after tossed in the dressing.
Make Ahead Tips: You can make the dressing a day in advance or up to 30 days in advance actually, and have it ready to go in the fridge.
Substitutes: For best results, follow the recipe as is. However you can use any noodles of choice and vegetables of choice. If you don't have rice wine vinegar, you can use lemon or lime juice instead.
Equipment: I love using my Cuisinart Smart Stick hand blender for blending dressings, especially when I use garlic or ginger in the dressing. It's quick and easy and gets me the perfect consistency, without any chunks of garlic or ginger left over.
Nutrition: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. This information should not be considered a substitute for a professional nutritionist’s advice. The nutrition value is for 4 servings.
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