A delicious and nourishing salad that will have all the salad-haters obsessing!
Quick Noodle Salad
A fresh, fibre-packed noodle salad that’s low FODMAP, gut-friendly, and ready in just 10 minutes.
Ingredients
For the Salad:
- 140 g dry bean thread noodles or other. vermicelli noodles – soak in boiling water for 5–7 minutes, then drain and rinse under cold water
- 1 long cucumber or 2 Lebanese cucumbers – julienned
- 1 bag of supermarket kale slaw mix for a shortcut
- 200 g edamame beans shelled
- 1 yellow capsicum – thinly sliced
- 1 avocado sliced, for serving
- 1/4 C almonds slivered or flaked
For the Dressing:
- 1 tsp garlic-infused oil
- 2 tbsp soy sauce
- 2 tsp sesame oil
- 1 tsp rice wine vinegar
- 1 tbsp roasted mixed sesame seeds (plus additional for garnishing)
- 1 tbsp mayonnaise
- 2 tsp maple syrup adjust to taste
Choice of protein to serve:
- Fresh seared tuna or canned tuna in olive oil
- Grilled or baked salmon
- Grilled or shredded chicken
- Tofu
Instructions
- Soak the bean thread noodles in boiling water for 7–10 minutes until soft. Drain and rinse under cold water.
- Prep the cucumber, capsicum, edamame, and open your kale slaw mix.
- Add the noodles and all veggies to a large serving bowl.
- In a small bowl or jar, whisk together all dressing ingredients until creamy and smooth.
- Pour the dressing over the salad and toss to coat everything evenly.
Optional Protein Add-ons
- Top your noodle salad with a protein of your choice to turn it into a satisfying, balanced meal:
- Seared tuna or canned tuna in olive oil
- Pan-fried or baked salmon
- Grilled or shredded chicken
- Crispy tofu or marinated baked tofu
