Noodle Salad

This vibrant Vegan Korean Noodle Salad features chewy rice noodles tossed with fresh vegetables and a tangy sesame dressing, making it a refreshing and satisfying lunch option. Packed with flavor and nutrients, it's perfect for a light meal any day of the week.

Ingredients

• Rice noodles - 100 grams
• Cucumber - 1 medium, julienned
• Carrot - 1 medium, julienned
• Red bell pepper - 1 medium, julienned
• Green onion - 2 stalks, chopped
• Fresh cilantro - 20 grams, chopped
• Sesame seeds - 1 tablespoon
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Rice vinegar - 1 tablespoon
• Maple syrup - 1 teaspoon
• Garlic - 1 clove, minced
• Ginger - 1 teaspoon, grated
• Salt - to taste

Steps

1. Cook the rice noodles according to the package instructions, then drain and rinse under cold water to stop the cooking process.
2. In a large mixing bowl, combine the julienned cucumber, carrot, red bell pepper, chopped green onion, and cilantro.
3. In a separate small bowl, whisk together the soy sauce, sesame oil, rice vinegar, maple syrup, minced garlic, and grated ginger to create the dressing.
4. Add the cooked noodles to the bowl with the vegetables, then pour the dressing over the top.
5. Toss everything together until the noodles and vegetables are well coated with the dressing.
6. Sprinkle sesame seeds on top, and season with salt to taste before serving.

Nutrition

• Calories: 290
• Protein: 6 g
• Carbs: 45 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and antioxidants from fresh vegetables.
• Provides a good source of fiber for digestive health.

Tags