Light & Bright Glass Noodle Salad

Written By Annabelle Di Falco

Ingredients: (preferably organic)

  • 1 pack glass noodles

  • 1 tbsp avocado oil

  • pink Himalayan salt, to taste

  • black pepper, to taste

  • 2 chicken breasts

  • 1 cucumber, julienned

  • 2 carrots, julienned

  • ½ cup cilantro, chopped

  • ½ cup mint, chopped

  • ⅓ cup roasted cashews, chopped

Dressing

  • 3 tbsp tamari

  • 3 tbsp rice vinegar

  • 2 tbsp sesame oil

  • 2 tbsp vegan mayo

  • 1 tsp ginger, grated

Directions:

01. Soak the glass noodles in boiling water for 5 minutes, drain and rinse with cold water and set aside.

02. Fry the chicken breasts in the avocado oil until cooked through and slightly browned. Season with salt and pepper. Shred with two forks and set aside.

03. Make the dressing by mixing the tamari, rice vinegar, sesame oil, vegan mayo and ginger.

04. In a large bowl, assemble the salad: place the glass noodles in the bowl, top with cucumber, carrots, cilantro, mint and shredded chicken. Pour over the dressing and mix well. Top with roasted cashews and serve as a light lunch or dinner.

Annabelle Di Falco
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