Summery Glasnoodle Salad | Vegan

Saturday, May 14, 2022

For these warmer, almost summery days we're having right now we all want lighter meals, that are quick and easy to prepare yet still filling. This Asian inspired glasnoodle salad is just that! You can easily adjust spice levels in this dish to your taste, prepare it the day before for an even quicker lunch the next day or even serve it as a side dish at your next BBQ. The following recipe serves two.

You'll need:

100g glasnoodles

pinch of salt

2 - 3 spring onions

1 carrot

1 jar of mung bean sprouts

1 jar of jelly-ear mushrooms or shiitake mushrooms

1 red bell pepper

4 tbsp soy sauce

3 tbsp lemon juice

1 tsp Asian spice mix

1/2 tsp sambal oelek

Cook the noodles according to package instructions in some salt water.

Drain and wash the canned vegetables. Cut your spring onions into little rings using the white and the green parts. Chop the pepper into thin stripes and julienne the carrots.

In a big salad bowl, mix together the noodles and the vegetables.

In a separate bowl, prepare the dressing by combining soy sauce, spices, lemon juice and sambal oelek. Once well combined, pour over your salad and leave to infuse for about 20 minutes - or longer if you have the time - before serving. Sprinkle some sesame seeds on top for extra crunch!