Gluten Free/Vegan Asian Chopped Noodle Salad

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asian noodle salad cover

I used to love Asian Street Tacos (back in my meat-eating days) I used to scarf those babies down, corn tortillas loaded with skirt steak, asian slaw, and lots and lots of hot sauce. Back when I lived in LA, I used to frequent this incredible food truck every other day for lunch, of course returning to work with a massive stomach ache and a head full of guilt. I wanted to try to incorporate those flavors into a guilt-free, vegan, gluten free dish. So here it is… this salad has all of the flavor with none of the guilt. It’s super easy to make, and will certainly impress any guests you have over for lunch/dinner. I have a super tiny kitchen in my studio apartment, so it was a challenge cutting up the large head of napa cabbage, but I got it done, if I can do it, you can too! (trust me, my apartment is small AF) I hope everyone enjoys and feel free to add your favorite Asian go-to’s!

Gluten Free/Vegan Asian Chopped Noodle Salad

Servings: Serves 4

Ingredients:

Salad Base:

1 head Napa Cabbage

2 Cups Cooked Asian Noodles ( I used a leftover package of Brown Rice Ramen noodles I had in the pantry, you can use any type of noodle you prefer)

1/4 Cup Chopped Green Onion (Using both green and white ends)

1/4 Cup Fresh Chopped Cilantro

1/4 Cup julienne-cut Organic Carrot. (approximately 1 carrot)

3 tbsp Chopped Organic Dry Roasted Peanuts (no additives only dry roasted, organic peanuts)

2 Cups Shiitake Mushrooms

1 Chopped Jalapeno, (deseeded and chopped)

Dressing:

1 Lime, Juiced

3 tbsp Organic Coconut Sugar

2 tbsp Organic Toasted Sesame Oil

3 tbsp Liquid Aminos (I use Braggs, which can be found at most grocery stores)

Directions:

  1. In a non stick grill pan, (or a well seasoned cast iron skillet) on medium heat, add Shiitake mushrooms, and dry grill on medium until they are toasted and browned on each side, set aside.
  2. Cut Napa Cabbage in half lengthwise, remove the core and outer wilted or tough leaves, rinse and chop into small pieces (I used the equivalent of about 6 cups, storing some for sauteeing later this week) Make sure the cabbage is completely dry, add to large salad bowl, set aside
  3. After boiling the brown rice noodles (or whatever noodles you choose) strain, and run cool water over the noodles until cool to the touch, chop noodles and add to Cabbage/Salad bowl (be sure to pat the noodles dry with a paper towel to ensure the salad isn’t too wet)
  4. In the large salad bowl, add chopped peanuts, green onion, cilantro, mushrooms, carrots, jalapeno and gently toss
  5. In a bowl add Sesame oil, coconut sugar, liquid aminos, and lime, and stir rapidly with a fork until mixture completely blends, you can also add to a blender or food processor make it thick and creamy.
  6. Add dressing to Salad bowl and toss until the dressing is completely mixed together, allowing all parts to be completely covered.

Spoon out and enjoy!

Note: You can add your favorite meat alternative, (or meat if that’s your thing) get creative, this is a great base!

xx

Sara

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