Gluten-free/ Mains/ Salads/ Vegan

Cold Noodle Salad

We had this dish a few times this summer for dinner, but you can just put it into a box and take with you for a lunch or picnic. Once you prepare roasted veggies, it’s very easy to put together. Also, it’s a good way to use up any vegetables you have in the fridge.

When I do roasted veggies, I usually just brush them with some coconut oil. Here, I made a big bunch of maple syrup glazed carrots (you can used honey for a no vegan option), which I make very often and just add them to salads or eat as a side dish. You may not want to use all prepared carrots in this dish, or just make a half of portion. I used here black rice noodles, but we often prepare it with buckwheat noodles. The trick is to rinse them very well under the cold water (or immerse them for few minutes in cold water) once cooked. Some brands of noodles tend to stick together and we want to avoid it here. Feel free to experiment with this dish, use different veggies or swap coriander for spring onion or fresh basil.

Cold Noodle Salad

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Ingredients

  • 500g/ 3 3/4 cup carrots
  • 4 tbsp tamari
  • 2 tbsp maple syrup
  • 3 tbsp coconut oil, melted
  • 4 garlic cloves, pressed
  • 240g / 12 asparagus spears
  • 2 big peppers (I used 1 big red pepper and 3 small green peppers)
  • 250g / 8.8oz black rice noodles or buckwheat noodles
  • 1 tsp sesame oil
  • 2 limes, 1 juiced and 1 cut into wedges
  • 70g / 1/2 cup roasted cashews
  • 3-4 tsp black sesame seeds
  • fresh coriander, chopped

Instructions

1

First prepare roasted veggies. Preheat oven to 350F / 180C. Peel and chopped carrots into finger size batons. In a big bowl combine 2 tbsp tamari, 2 tbsp maple syrup, 2 tbsp coconut oil and 2 garlic cloves. Add carrots and toss until well coated. Transfer to a roasting tray lined with a baking parchment. Bake for around 40 min until tender, turning half way through.

2

In a meantime prepare remaining veggies. Trim hard ends of asparagus and cut peppers (if you are using small peppers you can leave them whole). Transfer vegetables to a roasting tray lined with a baking parchment and brushed with mixture of 1 tbsp of coconutl oil + 1 garlic clove.

3

Once carrots are ready, take them out from the oven and increase the temperature to 400F / 200C. Roast asparagus for 5-7 minutes, once ready take it out from the oven. Turn over the peppers and let them roast for another 8 - 10 minutes. Leave all vegetables to cool before assembling the salad.

4

Cook noodles according to the cooking instructions on the packet. Once ready rinse under cold water or immerse in a bowl of cold water, to make sure noodles won't stick together. Drain well and transfer to a big bowl. Add 2 tbsp tamari, 1 tsp sesame oil and juice of 1 lime, mix well.

5

In a separate serving bowls arrange noodles, roasted veggies, cashew nuts and sprinkle well with coriander and black sesame seeds. Serve straight away with some lime wedges on the side. Let everyone individually to mix the salad.

Notes

BOOST THIS RECIPE - add some tofu, tempeh or fried egg.

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