Refreshing and spiritually uplifting. It is your salad if you wish to flee the routine and enjoy new flavors.
Ingredients
- Noodles1 pound glass noodles (the thinnest you can find, glass noodles are made from sweet potato starch or mung bean starch)Soak the noodles in very warm water for 20 minutes.10 cloves garlic, crushed1/2 teaspoon salt1/2 cup unsalted roasted peanuts, roughly chopped1 tablespoon sesame seedsSoy sauceCanola oilVeggiesPick the veggies of your choice:2 carrots, shredded1/2 cucumber, thinly sliced2 cups cherry tomatoes, halved1/2 red onion, thinly sliced4 green onions, thinly sliced1 cup red or green cabbage, thinly sliced1/2 red bell pepper, thinly sliced1/2 cup soybean sprouts1 jalapeno, thinly sliced1 cup cilantro, chopped2 tablespoons basil, choppedDressing2 tablespoons soy sauce (or 1 teaspoon fish sauce for a non-vegan option)3 lime juice
Instructions
Drain the noodles and set aside.
Heat 2 tablespoons canola oil in a large pan or wok. Add the garlic and salt and sauté for 2 minutes. Add the noodles, peanuts and sesame seeds and sauté for about 5 minutes, while mixing. The garlic, peanuts and sesame seeds should attach to the noodles. Add 2 tablespoons soy sauce and mix well. Set aside to cool, about 10 minutes.
Once the noodles have cooled down, transfer to a large salad bowl. Add the dressing and mix well, then add all the veggies and mix thoroughly. Adjust seasoning to taste.
You can eat right away at room temperature or refrigerate for a couple days, it will taste even better.
