Rainbow Glass Noodle Bowls
As I mentioned before, noodles is my favorite food. So you’ll find bunch of noodle recipes around this website, lol. I love this summery looking salad for it’s simplicity, not to mention all phytonutrients in all these colorful vegetables. Needless to say, you can add other veg or substitute any of them in this recipe.
The key to this simple salad, however is the dressing. I usually make a double batch of it and have it in the fridge at all times. You can use this same dressing for Asian cabbage salad or as a dipping sauce for something like summer rolls or tofu skewers. If you don’t like peanut butter, substitute it with almond butter or omit altogether and have it sesame based
1/4 pack of 400gm glass noodle (rice sticks)
1 small carrot
palm size piece purple cabbage
1/2 red bell pepper
1/2 yellow bell pepper
loads of coriander leaves
sesame seeds for sprinkling
1 tbs peanut butter
2 tbs sesame paste (tahini)
1 tsp natural sweetener (rice, maple, agave syrup)
1 tbs light soy sauce
1 tsp sriracha or fresh minsed chili
1 clove garlic, minced
piece of fresh ginger, minced
juice of a whole big lemon or rice vinegar
Mix all the dressing ingredients in a bowl. Then start adding cold water, a little at a time, while whisking it continuously until it reaches that creamy, saucy consistency. I would say about 1/3 to 1/2 of a cup.
Prepare your noodles as instructed on the package. Slice all the vegetables as thin as you can or use one of those julienne slicers if you have. Arrange your salad bowls or toss all together and add dressing. Sprincle some sesame seeds over it and dig in!!
Makes two generous bowls
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