Meal Prep - Spicy Asian Noodle Salad

rice noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs and calories, while spaghetti is more affordable.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: cashews

Sunflower seeds are nut-free and lower in calories, while cashews are often cheaper.

Fire up a nonstick skillet on high heat and spray with oil.

Add shrimp to the skillet and cook until cooked through, then transfer to a bowl and set aside.

In another nonstick skillet, spray with oil and add mushrooms, cooking until done, then transfer to a bowl.

In a bowl, combine olive oil, rice vinegar (or apple cider vinegar), lime juice, low-sodium soy sauce, and optional oyster sauce.

Add ginger, garlic, sriracha to taste, and sesame oil to the dressing mixture.

Add coconut sugar for sweetness and mix well, then taste and adjust as necessary.

Chop green cabbage, purple cabbage, cucumber, red bell pepper, water chestnuts, carrots, peas, green onion, and cilantro.

Cook gluten-free noodles according to package instructions, then add to the chopped vegetables.

Add the cooked shrimp to the salad mixture.

Pour the dressing over the salad and toss everything together until well combined.

Top with sesame seeds and peanuts for crunch before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens