Thai Glass Noodle Salad
Cook and Prep Time: 30 minutes
Serves: 4-6
You Need
• 6 oz. Glass Noodles
• ½ Red Cabbage, shredded
• 1 Red Bell Pepper, sliced
• 1 cup Shitake Mushrooms, sliced
• 1 Red Onion, sliced
• 5-6 cloves Garlic, sliced
• 3 Scallions, sliced
• 2 Carrots, shredded
• 1 cup Edamame, shelled
• ½ bunch Cilantro, chopped
• Roasted Peanuts, for garnish
• Sriracha, for Garnish
• Sesame Seeds, for garnish
• Lime Wedges, for garnish
For the Sauce
• 2 cloves Garlic
• 1-inch piece Ginger, grated
• 2 T Peanut Butter
• 1 Orange, juiced
• 1 Lime, juiced
• 2 T Tamari
• 1-2 T Maple Syrup
• 1 T Tahini
DIRECTIONS
- Rinse and chop the produce accordingly.
- Prepare the noodles according to package instructions. Then, strain the noodles and run under cold water.
- Set a sauté pan to medium heat. Once hot, sauté mushrooms, garlic, and onion for 5-6 minutes, until softened and onion is translucent.
- Meanwhile, make the sauce. Take all the sauce ingredients and pulse in a blender until smooth.
- Add chopped vegetables, edamame, sautéed vegetables, and noodles to a large bowl. Pour the sauce over the top and toss to even coat.
- Garnish with your desired toppings when serving. Enjoy!