I ordered a spiralizer and it came in the mail today! I couldn’t have been more excited to test it out! On hand, I had cucumbers, carrots, and kale (oh my!). I decided to throw them all together in a cold noodle salad. The cucumbers are a cinch to spiralize, the carrots were a little bit more of a challenge. Watch how easy it was for my son to do it: So Easy To Spiralize
There is a noodle stand I dream of. It’s in Ithaca, NY at their farmer’s market. Each summer we go there and I can’t wait to get my salad fix. This was my adaptation of that noodle salad using the ingredients I had on hand. The original had cilantro, lime, and kimchi added to it-feel free to add any of these in if you have it!
We served grilled scallops with this, but next time it’ll be BBQ tofu. Stay tuned for the update! Ingredients:
- 8 oz of brown rice spaghetti noodles
- 2 carrots sprialized (if you don’t have one, use a peeler to create long thin strands)
- 1 English cucumber spiralized (again, if you don’t have one, use a peeler or make long thin cuts)
- 3 c greens, we used kale and beet greens
- 2 tbsp Tamari (gluten free soy sauce)
- 2 tbsp rice vinegar or honey/ginger or citrus flavored vinegar
- 2 tsp sesame oil
- 1/2 tsp sambal oleek (Asian chili paste), more if desired
- *Optional: Serve with 1 1/3# grilled/seared scallops that have been tossed with 1 tsp sesame oil, salt/pepper to taste
Instructions:
- Cook pasta, drain, and cool
- Toss pasta with Tamari, vinegar, oil, and chili paste
- Spiralize or thinly cut carrots and cucumbers
- Saute greens in water 3 tbsp of water until just wlited. Add in carrots until heated (about 2 minutes)
- Let greens/carrots cool slightly, then add to pasta. Add in cucumber noodles. Top with roasted sesame seeds if desired.
- If using scallops: drizzle with oil, salt, pepper. Grill until translucent (about 3-4 minutes per side)
- Serve with Noodle Salad (we also threw in some grilled asparagus because it’s fresh from the garden and we love it so!)
Nutritional Information:
- Gluten Free/Vegan (without the scallops)
- Excellent source of Vitamin A 205%/serving: helps to reduce blood pressure, improves health of skin, eyes, bones/teeth, antioxidant and anti-inflammatory
- Excellent source of Vitamin C: 83%/serving; great for fighting inflammation, boosting immunity (almost all provided from kale)
- Great source of plant-based protein (more added animal protein with scallops if included): great for healing and repairing tissues
- Low in fat: heart healthy
- Fiber: helps to regulate blood sugar, creates feeling of satiety/fullness
- Source of iron and calcium: helps with improved oxygenation of blood and bone strength, respectively
- Kale: packed with Vitamins A, C, potassium, contains calcium and iron, fiber, and protein
Asian Noodle Salad: Gluten Free and Vegan
Prep time
Cook time
Total time
Asian Noodle Salad: Gluten Free and Vegan
Author: www.gardenfreshfoodie.com
Recipe type: Main
Cuisine: Asian
Serves: 5
Ingredients
- 8 oz of brown rice spaghetti noodles
- 2 carrots sprialized (if you don't have one, use a peeler to create long strands)
- 1 English cucumber spiralized (again, if you don't have one, use a peeler or make long thin cuts)
- 3 c greens, we used kale and beet greens
- 2 tbsp Tamari (gluten free soy sauce)
- 2 tbsp rice vinegar or a citrus flavored vinegar
- 2 tsp sesame oil
- ½ tsp sambal oleek (Asian chili paste), more if desired
- *Optional: Serve with 1⅓# grilled/seared scallops that have been tossed with 1 tsp sesame oil, salt/pepper to taste
Instructions
- Cook pasta, drain, and cool
- Toss pasta with Tamari, vinegar, oil, and chili paste
- Spiralize or thinly cut carrots and cucumbers
- Saute greens in water 3 tbsp of water until just wlited. Add in carrots until heated (about 2 minutes)
- Let greens/carrots cool slightly, then add to pasta. Add in cucumber noodles. Top with roasted sesame seeds if desired.
- If using scallops: drizzle with oil, salt, pepper. Grill until translucent (about 3-4 minutes per side)
- Serve with Noodle Salad (we also threw in some grilled asparagus because it's fresh from the garden and we love it so!)
Notes
In each serving, 346 mg potassium, 205 % of Vitamin A, 82% of Vitamin C, 6% of calcium, 9% of iron. Most of calories (160 per serving) are from the pasta. If you make this with only veggies, up the quantities of carrots and cucumbers (probably an extra cuc and 2 carrots). Calculated without asparagus or scallops
Nutrition Information
Serving size: ⅕ Calories: 229 Fat: 3.4 g Carbohydrates: 44.8 g Sugar: 6 g Fiber: 3 g Protein: 6.8 g Cholesterol: 0 g
