How to make Low Carb Asian Noodle Salad | Paleo, Keto, Pegan Recipes

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.

Simmer the eggs in hot boiling water for about 6.5 minutes over medium-low heat.

Cool the eggs in ice water.

Slice off the bottom tip end of broccolini and separate stems from the florets.

Halve the thicker stems lengthwise.

If adding snow or sugar snap peas, tear off the strings on both sides.

Blanch the broccolini stems in hot water for about 2 minutes until crisp and tender.

Blanch the florets for about 1-1.5 minutes.

Blanch the sugar snap peas for about 30 seconds to 1 minute.

Set the blanched vegetables aside to cool in ice water and drain well.

Combine grated ginger, Dijon mustard, coconut aminos, rice vinegar, and whisk in extra virgin olive oil for the dressing.

Combine broccolini and sugar snap peas in a bowl and pour in the dressing.

Toss the vegetables well with the dressing.

Garnish with sliced avocado, bacon crumbles (if using), and chopped scallions.

Add soft boiled eggs on top and drizzle with more dressing if desired.

You can also toss in boiled gluten-free rice noodles to make broccolini noodle salad.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens