Why we love this Salad;
It’s vegan and gluten-free ( if you use the proper sauce). Perfect to feed a crowd. Potlucks and picnics are the ideal time to take this food for tasting. This salad can be served cold or hot and hence can be made ahead,
Ingredients Needed?
Cooked Noodles: Boiled noodles until al dente work well. You can use spaghetti, linguini, or any Asian noodle. Cucumber Sticks- The freshness of cucumber in this salad is something that I like very much. Carrot Sticks—Carrots’ freshness and crunch are mind-blowing. They are the perfect accompaniment to this salad. Colored Peppers- Try to include at least two types of colored peppers. Edamame Seeds- Full of protein, these edamame seeds are the perfect accompaniment to any Asian-inspired dish. Scallion/Green Onion- These lovely green herbs have the best mild onion flavor. Roasted Peanuts- This is for excellent crunch and some added texture. Roasted Sesame Seeds- I love the nutty flavor. And again, the added texture. Fresh Thai basil Leaves- Fragrant leaves make the salad a show stopper. The dressing for the Salad consists of dark Soy Sauce, Sesame Oil(good quality), Chili oil, Apple cider Vinegar, and brown sugar. Maple syrup or honey can be used instead of brown sugar.
How to serve?
I like serving them with tofu: Teriyaki Vegetable Tofu Stir Fry, Vegan Mapo Tofu, and Korean Tofu Stir Fry. They are just delicious and filling with any protein of your choice. Feel free to have a non-veg side of your choice if you want that.
How to Store?
You can refrigerate the leftovers in small freezer-safe bowls and reheat when you need to serve them.
How do you reheat them?
Reheating doesn’t take much time and keeps this salad as delicious as the previous one. I suggest doing this in a pan. Most of the time, noodles soak up all the sauce and flavor and look a little dried up. Add some soy sauce and sesame oil and mix with the noodles. They will be slurpy in texture again and taste delicious.
Essential tips to make this Noodle Salad Perfect.
You may want to check a few of my Salad recipes,
Thai Mango Salad with Roasted Peanuts Bulgur Salad With Tomato Cucumber and Chickpeas Quinoa, Arugula, Avocado Salad Lentil Salad
