Red Meat Allergy Friendly Sesame Noodle Salad
Total time45 min
Prep time20 min
Cook time10 min
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Learn more →Ingredients
4 servings
For the noodles
- 8 oz rice noodles (thin or medium width)
- 1 tsp sesame oil
For the dressing
- 3 tbsp tamari
- 2 tbsp sesame oil
- 2 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 tbsp garlic-infused oil
- 1 tsp fresh ginger, finely grated
- 1 tsp chili-garlic sauce (optional)
For the salad
- 1 english cucumber, halved lengthwise and thinly sliced
- 2 medium carrots, peeled and julienned or coarsely grated
- 4 scallions, green tops only, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 tbsp sesame seeds, toasted
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- lime wedges (optional)
Instructions
- 1
Bring a large pot of water to a boil. Add the rice noodles and cook according to package directions until tender but still slightly firm, about 4–6 minutes. Drain in a colander and rinse under cold running water until the noodles are completely cool.
- 2
Transfer the drained noodles to a large mixing bowl and toss with 1 tsp sesame oil to prevent sticking. Set aside.
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