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Glass Noodle Rainbow Vegetable Salad

with Bean Sprouts & Peanuts

“Eat the rainbow” rice noodle salad full of vibrant vegetables; a light & fresh bowl full of crunch!  The beansprouts + peanuts add plant protein to this dish; you can serve this warm by lightly cooking the vegetable or raw at room temperature.

 

Shop your local farms and farmers’ markets for thoughtfully grown seasonal vegetables.

  • Serves2 -4
  • Cooks in 3-5 mins
  • Prep time 10 mins
  • High Fibre

    High fibre foods are an important part of a healthy digestive system. Whole grains, fruits, vegetables, nuts and seeds are high in fibre.

  • Anti Oxidants

    Anti-oxidant are phytonutrients that can help slow & prevent cellular damage from free radicals that can cause disease. Many plants contain anti-oxidants.

  • Heart Healthy

    Heart Healthy recipes have lots of whole grains, fruits & vegetables. A diet rich in plant foods, low in refined fatty foods can help lower cholesterol.

  • Light & Fresh
  • Plant Protein

    Recipes with plant protein-rich ingredients.  Examples of plant-based high protein foods include; quinoa, teff, millet, wild rice, oats, buckwheat, amaranth, sorghum, wheat, nuts, seeds, hemp seeds, peas, beans, lentils, legumes, soy, tofu & tempeh, broccoli, brussels, spinach, kale, mushrooms, nutritional yeast.

Ingredients

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  • 4 oz | 125g rice vermicelli noodles - glass
  • 1 tsp oil - sesame | avocado
  • 2 cups bok choy - sliced
  • 2 cups bean sprouts - washed
  • 1 purple daikon radish
  • 2 rainbow carrots - julienne | matchstick
  • 2 celery stalks - thinly sliced
  • 1 pink radish | red pepper - julienne
  • 1 cup herbs - cilantro, scallion, parsley, chives
  • 1 cup peanuts - roasted
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar

Method

Glass Noodle Rainbow Vegetable Salad

 

WASH all your veg: Peel watermelon + daikon radish + carrots.

 

THINLY SLICE Julienne | matchstick all the vegetables – see photo gallery boards.

 

TOSS all vegetable ingredients together in a bowl.

 

BRING a saucepan of water to a boil. ADD vermicelli rice noodles, stir with a fork until noodles start to soften 30 seconds. Turn off the heat and rest for 5 mins. TASTE checking if noodles are tender. If not, rest another 5 mins until noodles are soft and ready to eat.

 

**WARM SALAD – IF you want your salad vegetables warm. PLACE all the vegetables (not the herbs) in a colander and pour over the noodles draining the hot water over the veg.   RINSE noodles and vegetables lightly with boiling water if you like.  

 

TOSS cooked noodles with 1 tsp oil – this will help stop them all sticking together. IF the noodles are mixed with the vegetables, do the same.

 

TOSS noodles and vegetables together gently.

 

SERVE in bowls, garnish with herbs + peanuts and drizzle with soy sauce + rice vinegar or any sauces below.

 

Serving Sauces
drizzle with soy sauce + rice vinegar and sprinkled with salt.
Oil-free Asian style dressing
Peanut Ginger Dressing
Gochujang Miso Tahini Sauce
Simple Peanut Satay Sauce

 

Serving Ideas with
Miso Roasted Fish & Broccoli with Greens
Miso Chill Roasted Tofu Broccoli and Cashews
Grilled Chicken Breast
Pan-seared Tofu
Carrot & Ginger Soup

Tips + Suggestions

JULIENNE = matchstick cut – see photo gallery for knife skills.

 

SWAP | ADD for vegetables like hakurei salad turnips, celeriac, kohlrabi, cucumber, peppers, fennel, snap peas, snow peas.

 

SWAP | ADD LEAFY GREENS like tatsoi, napa cabbage, lettuce, romaine, endive, chicory, radicchio, arugula, red cabbage, spinach.

 

ADD HERBS like chives, scallions, parsley, cilantro.

 

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