Crunchy Noodle Salad

• Vegan
• Gluten free

• Produce

  • 2 tbsp Basil, leaves
  • 1/2 Cucumber, large
  • 1 Garlic clove
  • 6 Green onions
  • 1 Lime, Zest and juice of
  • 2 tbsp Mint, leaves
  • 1/2 cup Peanuts, roasted
  • 5 oz Snap peas

• Condiments

  • 1 tbsp Tamari

• Pasta & Grains

  • 7 oz Rice noodles, thin

• Baking & Spices

  • 1 1/2 tsp Brown sugar
  • 1/2 tsp Red pepper flakes

• Oils & Vinegars

  • 2 tbsp Rice vinegar
  • 2 tsp Sesame oil

Found on floatingkitchen.net

Description

Ingredients

• For the Dressing
• 2 tablespoons rice vinegar
• 1 tablespoon tamari (can use soy sauce if you’re not gluten intolerant)
• Zest and juice of 1 lime
• 2 tsp. sesame oil
• 1 1/2 tsp. brown sugar
• 1 garlic clove, minced
• 1/2 tsp. red pepper flakes
• For the Salad
• 7 ounces thin rice noodles
• 5 ounces snap peas
• 1/2 large cucumber, halved lengthwise and thinly sliced
• 6 green onions, white and light green parts thinly sliced
• 1/2 cup roasted peanuts, roughly chopped
• 2 tablespoons roughly chopped basil leaves
• 2 tablespoons roughly chopped mint leaves

Directions

• Combine all of the ingredients for the dressing in a small bowl. Set aside.
• Cook the noodles according to the package instructions. Drain and rinse under cold water. Add the drained noodles to a large bowl and toss with the dressing until well coated. Set aside.
• Meanwhile, bring a small pot of water to a boil. Add the snap peas and cook for about 2 minutes, or just until they are crisp-tender. Drain and rinse under cold water. Add the drained snap peas to the noodles along with all the remaining ingredients. Toss gently to combine. Serve and enjoy.
• Leftovers can be stored in an airtight container in the refrigerator for about 2 days.

Nutrition