Glass Noodle Asian Salad | Fresh Energising Summer Recipe

glass noodles

🥗Healthier: zucchini noodles

💰Cheaper: rice noodles

Zucchini noodles reduce carbs while maintaining a similar texture.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: cashews

Sunflower seeds provide a nut-free option.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos is lower in sodium.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers a healthier fat profile.

Cut green bell pepper into matchstick pieces.

Slice carrot into shreds.

Trim snow peas and cut them to preference.

Cut Asian pear into matchstick pieces.

Slice green onion on a slant.

Chop cilantro finely.

Microplane 1 teaspoon of ginger and 1 teaspoon of garlic.

Cut half a block of firm smoked Sriracha tofu into cubes.

Prepare a mixture of micro greens.

Boil water for glass noodles.

Plunge glass noodles into boiling water and cook until ready, then drain and rinse with cold water.

Cut glass noodles with kitchen scissors if not assembling immediately, and coat with a little oil.

In a bowl, mix glass noodles with some dressing.

Add vegetables and tofu to the bowl, mixing in batches as preferred.

Top the salad with micro greens and chopped peanuts.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens