High Protein Asian Noodle Salad
This Asian Noodle Salad is my favourite summertime meal. It is super high in fiber, protein and flavour. It boasts an abundance of fresh colourful vegetables with tasty and hearty bean noodles tossed with a delicious sesame dressing. There is plenty of flavour and texture to sink your teeth into : )
The Asian Noodle Salad is easy to put together, tastes delicious, makes enough for a large group or leftovers for you. The noodles are very high in protein and fibre, to keep your blood sugars balanced. There is plenty of healthy fibre in these noodles, not to mention all the vegetables. There are several brands of these noodles, Explore, Tastell and Levina. You can find these labels at Thrifty's, Superstore, London Drugs and possibly other stores. Be sure to read the nutritional content if you want a high protein noodle. Chickpeas are NOT high in protein. They are high in carbohydrates.
The look of this salad will impress all your guests or family members with all the the colourful vegetables. Serve the salad on its own with all the protein in the noodles or add your favourite protein. We like it with chicken. The sesame dressing is so delicious... I could drink it! Enjoy : )
Ingredients
Salad:
1 pkg. Bean noodles
3-4 Carrots, julienned/fine-cut or spiralled (about 1 1/2 cups)
1 Red sweet pepper, seeded and sliced thinly
1 Orange sweet pepper, seeded and sliced thinly
1 English cucumber &/or zucchini, julienned/fine-cut or spiralled
3 Scallions, sliced
1 Bunch fresh cilantro, chopped
1/2 Head or more napa cabbage, shaved
1/2 Head or more purple cabbage, sliced
1/2 Bunch kale, chopped/shredded
1 C Peanuts, chopped
Dressing:
1/2 cup olive oil
1/3 cup coconut aminos
1 Tbs oyster sauce
1/4 cup rice wine vinegar
3 Tbs grated fresh ginger
2 Tbs sesame oil ( I always add extra 🙂
2 to 3 cloves garlic, minced
Directions
Salad:
- Bring a pot of water to a boil. Cook the noodles according to the package directions.
- Drain, rinse and let cool.
- Mix together the carrots, peppers, cucumbers, scallions, cilantro, napa cabbage, purple cabbage and kale
- Add the noodles.
- Add the peanuts
- Toss together
For the dressing:
- Whisk together, coconut aminos, oyster sauce, rice wine vinegar, ginger, sesame oil and garlic in a medium bowl. Slowly drizzle the olive oil in to make a creamy looking liquid.
- Pour the dressing over the salad a little at a time and mix until you get to your desired consistancy. I used all of it, should have held back a little. You know what it's like, "eh, might as well use it all up" : )
- Transfer to a large platter and serve with two large serving utensils.
- Be careful to listen to your tummy, it's easy to eat too much all at once ... So Good!!!
- Stores well in the fridge for a few days.
adapted from Ree Drummond - The Pioneer Woman