Vegan Wide Bean Thread Noodle Salad
- Minutes to Prepare:
- Number of Servings: 4
Ingredients
6 ounces wide bean thread noodles 1 small garlic clove, finely grated 3 tablespoons fresh lime juice 1 tablespoon of grated lime zest 3 tablespoons seasoned rice vinegar 2 tablespoons of sweet chili sauce 1 teaspoon of sesame oil 1 tablespoon finely grated peeled ginger 1/4 teaspoon freshly ground black pepper 1 cucumber, thinly sliced 2 large carrots, peeled, julienned 2 cups of fresh bean sprouts 2 cups of sugar snap peas, strings removed 1 cup chopped fresh cilantro, divided 2 green onions, sliced 1/2 cup unsalted, dry-roasted peanuts, coarsely chopped, divided
Whisk garlic, lime juice, zest, vinegar, sweet chili sauce, ginger, sesame oil, and pepper in a large bowl. Add cucumber, carrots, bean sprouts, and sugar snap peas; toss to combine. Let sit while noodles soak.
Place noodles in a large bowl and add boiling water to cover. Let noodles soak until tender but not mushy, 15–20 minutes; drain. Rinse under cold water and drain well.
Add noodles, half of cilantro, and half of peanuts to bowl; toss to combine. Top salad with green onions and remaining cilantro and peanuts.
Serving Size: Makes 4 servings
Place noodles in a large bowl and add boiling water to cover. Let noodles soak until tender but not mushy, 15–20 minutes; drain. Rinse under cold water and drain well.
Add noodles, half of cilantro, and half of peanuts to bowl; toss to combine. Top salad with green onions and remaining cilantro and peanuts.
Serving Size: Makes 4 servings
Nutritional Info Amount Per Serving
- Calories: 454.8
- Total Fat: 9.4 g
- Cholesterol: 0.0 mg
- Sodium: 271.6 mg
- Total Carbs: 88.8 g
- Dietary Fiber: 7.1 g
- Protein: 7.3 g
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