This delicious, soy-free, vegan, gluten-free and eggs-, nuts-, lactose-free European/Italian crispy noodle salad is made of baby greens, bean sprouts, carrots and rice noodles tossed in canola oil.
Special diets: Vegetarian | vegan | gluten-free | eggs-free | nuts-free | lactose-free |
️Allergens: soy |
⏱ 15 mins – easy
🍽 4 servings – 896 kcal per serving
| Serving
607g |
Fat
20g |
Sat. fat
1g |
Sodium
603mg |
| Carbs
153g |
Fibers
17g |
Sugars
2g |
Proteins
21g |
INGREDIENTS
- ¼ tsp black pepper
- ¼ tsp salt
- 6 cups baby greens
- 1 cup bean sprouts
- 1 cup carrots
- 3 radishes
- 2 scallions
- 1 half red bell pepper
- 2 cups rice noodles
- 2 tbsp plum sauce
- 2 tbsp cider vinegar
- ⅓ cup canola oil
TOOLS
- 1 knife
- 1 grater
- 2 bowls
- 1 whisk
- 1 wooden spoon
- 1 colander
STEPS
Chop the scallions.
Shred the carrots with a grater.
Halve and deseed the red bell pepper, then cut it into strips. Cut the radishes into thin slices.
Rinse and drain the baby greens and bean sprouts in a colander.
Put the drained baby greens, drained bean sprouts, shredded carrots, red bell pepper strips, radish slices, and chopped scallions in a bowl. Add 1.5 cups of fried rice noodles and mix with a wooden spoon until well combined.
Put the plum sauce, cider vinegar, canola oil, salt, and black pepper in a second bowl. Whisk for 2 minutes to get a vinaigrette.
Drizzle the vinaigrette over the bowl. Then scatter the remaining fried rice noodles on top.
It’s ready to be served !
