Vegan Thai Noodle Salad

• Vegan

• Produce

  • 1/2 cup Basil, fresh lightly packed leaves
  • 2 Carrots
  • 1/2 cup Cilantro, fresh lightly packed leaves
  • 1 1/2 cup Edamame, cooked
  • 1/2 English cucumber
  • 1 Lime, wedges
  • 1 cup Mung bean sprouts
  • 2 tbsp Peanuts, Toasted
  • 1 Red chili pepper
  • 2 Scallions

• Condiments

  • 1 tbsp Agave
  • 2 tbsp Lime juice
  • 2 tbsp Tamari

• Pasta & Grains

  • 1 4 ounce package Cellophane noodles

• Baking & Spices

  • 1 tbsp Garlic chili paste
  • 2 tbsp Sesame seeds

• Oils & Vinegars

  • 2 tbsp Rice vinegar
  • 1 tbsp Sesame oil, toasted

Found on diannesvegankitchen.com

Description

Ingredients

• 4 ounce package cellophane noodles
• 2 tablespoons lime juice
• 2 tablespoons tamari
• 2 tablespoons rice vinegar
• 1 tablespoon garlic chili paste
• 1 tablespoon toasted sesame oil
• 1 tablespoon agave
• 1 ½ cup cooked shelled edamame
• 2 carrots, shredded or julienned
• 1 cup mung bean sprouts
• ½ English cucumber, thinly sliced
• ½ cup fresh basil leaves, lightly packed, chopped
• ½ cup fresh cilantro leaves, lightly packed, chopped
• 2 scallions, thinly sliced
• 1 red chili pepper, thinly sliced
• 2 tablespoons toasted peanuts, chopped
• 2 tablespoons sesame seeds
• 1 lime, cut into wedges

Directions

• Place noodles in a large bowl and cover with boiling water. Let stand until softened, about 4 minutes. Drain and rinse the noodles. Allow to cool.
• While the noodles are cooling, whisk together the lime juice, tamari, rice vinegar, garlic chili paste, and toasted sesame oil in a small bowl.
• If the noodles are long, you may want to cut them with kitchen scissors after they cool.
• Place the noodles in a large bowl along with the edamame, carrots, and mung bean sprouts. Mix in the dressing. Add the cucumber, basil, cilantro, scallions, and chili, and gently toss to combine.
• Divide the salad among 4 plates or bowls. Sprinkle with peanuts and sesame seeds. Garnish with lime wedges.