Thai Glass Noodle Salad
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Recipe type: Lunch
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
A delicious gluten-free and vegan noodle salad recipe that's fresh, spicy, tangy, and great as a healthy lunch option.
Ingredients
For the salad:
  • 200g mung bean or sweet potato glass noodles
  • 2 medium sized carrots (finely shredded)
  • 1 red pepper (finely sliced)
  • 1 yellow pepper (finely sliced)
  • ⅓ medium sized cucumber (shredded)
  • 4 spring onions (finely sliced)
  • 4 tbsp fresh coriander (chopped)
  • 4 tbsp fresh mint (chopped)
  • ⅓-1/2 cup cashews (toasted and crushed)
For the dressing:
  • 1 garlic clove (minced)
  • 1" piece fresh ginger (peeled and finely grated)
  • Juice and zest of 1 large lime
  • 4 tbsp organic white wine vinegar
  • 4 tbsp pure maple syrup
  • 4 tbsp sesame seeds
  • 2 tbsp chilli flakes
  • 2 tbsp Coconut Secret Coconut Aminos
  • 2 tsp Himalayan pink salt (if coarse grind)
  • 1 tsp sesame oil
Instructions
  1. Start by placing your noodles in a large bowl, cover with freshly boiled water, being sure to immerse the nests fully, and leave to stand for 12-15 minutes.
  2. Whilst your noodles are soaking prepare and combine all of your ingredients for your dressing together in a small bowl and prepare your remaining salad ingredients.
  3. Next drain your noodles in a large sieve (I did mine in batches) and rinse with cold water. Drain well and squeeze to remove any excess water. If you like your noodles to be more manageable then you can snip them a few times with some kitchen scissors to reduce the length.
  4. Place your noodles into a large bowl, pour over your dressing and toss well to coat. Add your remaining salad ingredients but reserve a small handful of your toasted cashews. Toss well to coat and serve into individual bowls. Top with the remaining toasted cashews and serve.
Recipe by Greens of the Stone Age at https://greensofthestoneage.com/thai-glass-noodle-salad/