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Oriental Vegetable Noodle Salad

HealthyVegan's picture
Learn how to make tasty vegetable Pasta by using above video.
  Toasted sesame oil 1 Teaspoon
  Sesame oil 1 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Red pepper flakes 1 Pinch
  Tamari 1⁄4 Cup (4 tbs)
  Vinegar 1⁄4 Cup (4 tbs)
  Water 1⁄4 Cup (4 tbs)
  Syrup of maple 1 Teaspoon
  Arrowroot 1 Teaspoon
  Chopped broccoli 1 Cup (16 tbs)
  Sliced mushrooms 1 Cup (16 tbs)
  Tomato 1 Cup (16 tbs), diced
  Sprouts 1⁄2 Cup (8 tbs)
  Green onion 1 , chopped
  Wakame 2 Tablespoon, soaked in water (Or A Small Amount)
  Brown rice pasta noodles/Other 1 Cup (16 tbs)
  Cashews 1 Tablespoon, roasted and chopped

1.Start by making the sauce. Heat a small saucepan to medium, and add the oils, garlic and red pepper flakes. Stir, being sure not to let the oil get too hot. Once the garlic is cooked, add the tamari, vinegar, water and maple syrup and stir to combine.
2.Dissolve the arrowroot in a small bowl with a small amount of cool water, then add to the sauce. Turn the heat down to medium-low, and stir occasionally while you prepare the vegetables.
3.Put the broccoli and mushrooms in a bowl with a tight-fitting lid. Sprinkle some sea salt on the vegetables, and some tamari if you like for flavor, put the lid on the bowl and shake for a few minutes, until the vegetables start to wilt. Leave them to sit for a few minutes and chop the rest of the vegetables.
4.Cook the noodles, drain, and set aside to dry. Place the vegetables in a large bowl, pour the sauce over them and toss. Add the noodles, toss again. Serve garnished with roasted, chopped cashews. I hope you enjoy this vegetable pasta salad recipe, one of the most versatile healthy vegan recipes.

Recipe Summary

For all the calorie conscious lot, this video is a must watch. Chef Heather shares a step by step process to make this Oriental Vegetable Noodle Salad. Treat your family to this Asian delicacy today.

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