Noodle Salad



16 ounces of rice vermicelli noodles or mung bean noodles⠀⠀⠀
3 med size carrots shredded⠀⠀⠀
Handful of chopped kale (optional)⠀⠀⠀
2 Persian cucumbers julienned⠀⠀⠀
6 green onion chopped or 1/2 red onion sliced thinly.⠀⠀⠀
1 1/2 cups fresh bean sprouts⠀⠀⠀
1/3 cup chopped cilantro⠀⠀⠀
1/3 cup chopped mint⠀⠀⠀
1/3 cup seasoned rice vinegar⠀⠀⠀
2 tbsp of coconut sugar or cane sugar⠀⠀⠀
3 cloves of minced garlic⠀⠀⠀
2 Thai chilies chopped⠀⠀⠀
2 tsp of salt⠀⠀⠀
Juice from 1 Lime (1 extra for garnish)⠀⠀⠀
2 tsp of sesame oil⠀⠀⠀
Handful of roasted peanuts (optional)⠀⠀⠀


1. Place the noodles in a large bowl by covering with boiling water and soaking for 10 minutes or until tender. Rinse with cold water, drain, and add to a large bowl. Add the shredded carrots, cucumbers, bean sprouts, kale, chopped cilantro, mint, onions to the noodles.⠀⠀⠀

2. In a bowl, mix together rice vinegar, sesame oil, sugar, garlic, salt, lime juice and chopped thai chilies. Pour the dressing over the noodles and toss to coat. Add more lime juice if desired. Sprinkle with more cilantro, mint green and roasted peanuts. Enjoy!⠀


Asian-inspired Noodle Salad with Orange Miso Ginger Dressing


🔹Orange Miso Ginger Dressing
makes ~1½ cups

▶️ 1 tsp German mustard
▶️ ½ tsp sea salt or to taste
▶️ ½ tsp black pepper or to taste
▶️ 1 tbsp organic miso mild sodium
▶️ 2 tbsp soy-free vegenaise
▶️ 1 tbsp raw agave nectar
▶️ ½ cup orange juice. squeezed
▶️ ½ cup lemon juice, squeezed
▶️ 5 tbsp extra virgin olive oil
▶️ 3 garlic cloves, finely minced
▶️ 2 tsp freshly grated ginger

🔹 Steps
🔸 Whisk all ingredients until well combined.
🔸 Taste the dressing and adjust the flavor (salt & sweetness) accordingly. Store dressing in refrigerator or use immediately.

🔹Noodle Salad
▶️ 1 tbsp sesame oil
▶️ 1 large organic nectarine (deseeded, julienned)
▶️ 2–3 tbsp ground roasted peanuts
▶️ 3 tsp roasted sesame seeds
▶️ 200gm rice noodles, dry
▶️ 200gm zucchini
▶️ 80 gm / 2.6 oz red or purple cabbage, sliced
▶️ ¾ cup Orange Miso Ginger Dressing