Franny’s Asian Noodle Salad

rice noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles add nutrients while spaghetti is more accessible.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: cashews

Sunflower seeds provide a nut-free option, while cashews are often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos are often cheaper.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, and canola oil is usually less expensive.

Introduce Franny and her special springtime Asian noodle salad recipe.

Show toasted sesame seeds and mention they can be found in Asian grocery stores.

Demonstrate chopping celery into 2-inch thin slices.

Slice cucumber into 1-inch thin slices.

Slice red bell pepper and chop green onion.

Chop cilantro and include stems for added flavor.

Mention using fresh lemon juice, black pepper, and minced garlic.

Use toasted sesame oil, extra-virgin olive oil, and coconut aminos instead of soy sauce for a gluten-free option.

Prepare a pot of boiling water and add bean sprouts, cooking for less than a minute.

Strain the bean sprouts and place them in a bowl.

Prepare another pot of boiling water with a teaspoon of salt and add a pound of thin spaghetti, cooking for about 8 minutes.

Strain the pasta and shake out excess water to avoid interfering with flavors.

In a pan, heat 2 tablespoons of olive oil and sauté minced garlic until golden brown, about less than a minute.

Add cooked pasta to the bowl and mix in sautéed garlic and scallions.

Sauté red bell peppers in the same pan for about a minute, then add to the pasta bowl.

Mix in salt, black pepper, coconut aminos, and lemon juice into the pasta.

Add cooked bean sprouts, cucumber, sautéed red peppers, green onions, and celery to the pasta.

Mix everything together thoroughly.

Top with chopped cilantro and drizzle with toasted sesame oil.

Finish with toasted sesame seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens