Asian Inspired Noodle Salad Bowl (Vegan, Gluten, Grain Free & Low Carb)
This is an easy, tasty, delicious and fresh noodle salad bowl that is great on it, top with your favorite protein or to serve as a side dish.
Servings 2
Ingredients
- 2 servings Noodles of your choice (I used shirataki noodles)
- 1 small Zucchini spiralized
- 1 Red bell pepper cored and sliced
- 1 Carrot shaved
- 2 dl Red cabbage thinly sliced
- 1 Scallion (both white and green parts) thinly sliced
- Cilantro, to top
- Furikake seasoning or sesame seeds, to top
For the dressing
- 3 tbsp Rice vinegar
- 1 1/2 tbsp Lemon juice
- 1 1/2 tsp Tamari or soy sauce
- 1 - 1 1/2 tsp Sesame oil
- 1 - 1 1/2 tsp Agave or fiber syrup
- Fresh ginger, to taste grated
- 1 Garlic clove (opitonal) grated or minced
- 1 tsp Red chili (optional) finely chopped
Instructions
- Cook the noodles according to instructions. If using shirataki noodles as I did, drain them well.
- Combine the ingredients for the dressing in a bowl.
- Spiralize the zucchini, slice, shave and chop the rest of the vegetables.
- If you want you can quickly fry the bell pepper, cabbage, carrot and zucchini noodles for just 1- 1 1/2 minute to get them slightly warm if you want. (Optional).
- Add the noodles, spiralized zucchini and prepared vegetables to a big bowl.
- Pour the dressing over the vegetables and noodles and mix to combine.
- Divide the noodle salad between two bowls. Top with furikake seasoning and cilantro.