This recipe for an Asian inspired noodle salad came to me completely by chance. I was at a friend’s house and uncovered a piece of paper by moving something, and my friend rediscovered the paper and told me that it was a really awesome recipe from my friend Debbie, and after hearing how amazing it was, I knew I had to try it.
I made this delicious recipe already a few times, and served it to a few different groups of guests, and it was as terrific as my friend made it out to be. I approached Debbie to thank her for the recipe, and turns out that the recipe came from a cookbook that a private school in my hometown put out as a fundraiser. So that was pretty cool.
This recipe is not only super easy to make, its also flexible. You can leave out the vegetables if you don’t have any, or you could use whatever you have available. Options to include vary from carrots, zucchini, and baby carrots (shown in the picture) to peppers, mushrooms, broccoli, cabbage, etc… Totally flexible, basically anything that tastes good with soy sauce works here. You can decide if you want to add the vegetables raw or sauted, steamed or baked, you name it.
This recipe as I got it was vegan; I made it gluten free by using gluten free noodles, and then I made it non vegan one time by making it with honey so it doesn’t have any refined sweeteners. Of course you can use coconut sugar or date syrup (or probably even maple syrup) instead. This recipe is pretty allergen friendly, unless you’re allergic to sesame seeds.
To say I highly recommend this would be an understatement. Make it now! What are you waiting for?
