Thai Vegan Glass Noodles Salad with Angled Luffa
Ingredients:
- 200g glass noodles (bean thread noodles)
- 1 angled luffa (also known as Chinese okra), thinly sliced
- 1 carrot, julienned
- 1 red bell pepper, thinly sliced
- 1 cucumber, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup fresh cilantro, chopped
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup roasted peanuts, chopped (optional)
For the Dressing:
- 3 tablespoons soy sauce or tamari (for a gluten-free option)
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon maple syrup or agave nectar
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon chili paste or Sriracha (adjust to taste)
Instructions:
1. Prepare the Glass Noodles:
— Cook the glass noodles according to the package instructions.
— Once cooked, rinse under cold water to stop the cooking process. Set aside.
2. Prepare the Vegetables:
— In a large bowl, combine the sliced angled luffa, julienned carrot, sliced red bell pepper, cucumber, cherry tomatoes, cilantro, and mint leaves.
3. Make the Dressing:
— In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, maple syrup, minced garlic, grated ginger, and chili paste.
4. Assemble the Salad:
— Add the cooked and cooled glass noodles to the bowl with vegetables.
— Pour the dressing over the salad and toss everything together until well combined.
5. Serve:
— Garnish the salad with chopped roasted peanuts (if using).
— Serve immediately or refrigerate for a couple of hours to allow the flavors to meld.