Spicy Noodle Salad
Vibrant, crunchy veggies with pistachios, chewy noodles, served with a lightly spicy dressing to make a delicious noodle salad.
Dairy-free, gluten-free, vegan, and ready in just minutes!
110g Vermicelli Noodles
1 Medium Cucumber
1 Medium Carrot
1 Cup Edamame, thawed
1 Cup Red Cabbage, thinly sliced
½ Cup Mango, diced
½ Cup Coriander, chopped
¼ Cup Green Onion, chopped
½ Lime, juiced
⅓ Cup Pistachios, chopped
Sea Salt, to taste
30g (2 Tbsp) Pistachio Chilli Lime Spread
2 Tbsp Maple Syrup
1 Tbsp Light Soy Sauce (use Tamari Sauce or Coconut Aminos for gluten-free recipe)
1 Tbsp Rice Vinegar
1 Tsp Fresh Ginger (or ½ Tsp Ground Ginger)
1 Clove Garlic, pressed or grated
2-3 Tsp Water, if needed to thin sauce
Add the noodles to a bowl and pour hot water over them. Cover and set aside to soak for 4-5 minutes. Once ready, rinse under cold water and drain well.
While the noodles soak, prepare the vegetables. Chop the carrots, cabbage, mango, cucumber, cilantro, and green onion to your desired size.
Prepare the dressing by whisking all the ingredients in a bowl or jar.
Combine the noodles and vegetables in a large bowl, add the dressing, and toss thoroughly.
Serve in bowls. Garnish with pistachio nuts. Feel free to add avocado, sesame seeds, or any additional toppings that you desire!
• For vermicelli, I used the original wheat noodles. You could use soba noodles and prepare them according to package instructions.
• You can save time by using a mandolin or a food processor slicing disk to do the chopping in no time at all.