Sunday Noodle Salad

Simple, punchy and fresh this vegan gluten free lunch won over my whole family even the picky little one (who actually made the dressing for this)

If I had tempeh or tofu I would have grilled it up like this earlier recipe for orange glazed tempeh and added that as well, but this simple lunch is  great straight up with any combination of veggies you have kicking around!

I used rice vermicelli noodles and I think I finally have a reliable way of cooking them without being disappointed, as has happened all to many times. So here is what you’ll need to make 4 portions:

4 squares of rice noodles (soak in warm water for about 20 minutes)

1 large carrot grated

1 small beet grated

1/2 cup baby corns sliced thin

1/2 cup of seeds toasted (I used pumpkin and sunflower)

Spring mix greens

Seasonings:

S+P, Garlic, Braggs, Sesame Oil, rice wine vinegar, start anise, and chilli peppers, asian dressing (homemade or bottled)

While your noodles are soaking in warm water toast 1/2 a cup of seeds in a hot skillet with a dollop of olive oil, and a touch of sesame oil. Season with S+P, garlic powder, and chilli. toss and toast then set aside.

Shred your root veggies, and dice anything else you want to add.

If you are making your own Asian dressing we used grainy mustard and olive oil, along with Braggs and rice vinegar, and a hint of maple syrup, and it was lovely.

Strain your noodles and cook them quickly in the hot pan you toasted the seeds in, coated well with vegetable oil, the trick is to keep them moving as the soften and get them seasoned; add S+P and 2 tsp ground Anise along with 3 tbsp + Braggs and about 2 tbsp of sesame oil. As soon as the noodles are soft remove from heat and you can start assembling your noodle salad, with veggies and dressing topped with the toasted seeds.

Bon appetite.

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