I just threw thid salad toghter a few days ago with what a had at home and the outcome was delcious!!
I love making crunchy salads with glass noddles tossed with an Asian style dressing.
This salad I made a little more filling by adding Quorn fillets to it. Quorn is a UK based brand that makes vegan/vegetarian products. I don’t know if they yet have launched in the US but you can use whichever vegan chicken you like. Just be aware when buying the qourn ones, the have to kinds of fillets, one’s vegan and ones just vegetarian. So if you’re vegan make sure it has the vegan label on it:)
Don’t feel like you have to follow the recipe slavishly, add whatever you like. For the noodles, coriander, green onion and the dressing is the most important part.
Let’s start with the ginger sesame dressing
- 2 tablespoons soy sauce
- ½ cup of vegetable oil
- 3 tablespoons of rice wine vinegar
- 1 tablespoon sesame oil
- 1 tablespoon fresh lime juice
- 1-2 cloves garlic
- 3 tablespoons agave or maple syrup
- 1 tablespoon fresh ginger
- 1 teaspoon Sriracha
- 2 tablespoons water
Just add everything to a mixer and let it run until the ginger and garlic are cut up. Add some sesame seeds if you like to.
For the salad you will need:
- Glass Noodles
- Green Onion
- Qourn Fillets
Boil up som water and pour over the noddles and let sit while you make the rest of the salad.
Cook the fillet in a skillet with some olive oil on medium heat. Season with salt and pepper
Cut up everything expect the qourn, noodles and avocodo in to rather thin pieaces.
Toss the noodle and the salad with the dressing and add the fillets and avocado on top. Finish of with some extra dressing and coriander.