💬 Let me know in the comments if you enjoyed my vegan easy noodle salad recipe?
▶️ VEGETABLE NOODLES RECIPE INGREDIENTS:
👉 Vegetables for the salad:
120g / 2 cups Broccoli – CUT IN TO SMALL FLORETS
100g / 1 cup Red bell pepper – thinly sliced
100g / 1 cup SNAP PEAS OR SNOW PEAS – chopped
100g / 1 cup Carrots – Julienne cut
75g / 1 cup Green Onions – chopped
15g / 1/2 cup Cilantro – chopped
👉 To cook Spaghetti Noodles:
225g Spaghetti Noodles (or noodles of choice)
2+1/2 to 3 Litres of Boiling water
Generous amount of salt ( I have added 1 teaspoon pink Himalayan salt)
👉 **To make Garlic Flavoured Oil:
2 Tablespoons Olive Oil
1 Tablespoon / 12g Garlic – finely chopped
1/4 Teaspoon Chili Flakes or to taste
1 Tablespoon / 10g White Sesame Seeds
👉 Salad Dressing:
**Garlic Oil (See the method for directions)
1+1/2 Tablespoon Lime or Lemon Juice or to taste
2 Tablespoon Soy Sauce
1+1/2 Tablespoon Maple Syrup or to taste
1 Tablespoon Toasted Sesame Oil or to taste
▶️ METHOD:
Start by preparing the vegetables. Thoroughly wash and chop the vegetables and store it in the refrigerator until ready to use.
✅ To cook Spaghetti Noodles:
Bring the water to a boil and add 1 teaspoon salt. Add the dry spaghetti noodles and cook it al-dente. Undercook the noodles by 1 to 2 minutes. I cooked the spaghetti noodles for 8 minutes. Once cooked drain the noodles and rinse it off with cold water to stop the cooking process. Then let it sit in the strainer to drain the water while we prepare the rest of the ingredients.
✅ To make Garlic Flavoured Oil:
Heat a small pan and add olive oil, chopped garlic and fry for 4 to 5 seconds and then REDUCE THE HEAT TO THE VERY LOW, this will prevent the garlic from burning. Add the chili flakes, white sesame seeds and fry for about 30 seconds or until fragrant. DO NOT BROWN THE GARLIC BUT AT THE SAME TIME THE GARLIC SHOULD BE COOKED THROUGH. Once the garlic is cooked through, right away transfer it from the pan to a heat proof bowl. DO NOT LEAVE IT IN THE PAN OTHERWISE THE CONTENTS WILL END UP BURNING. Allow the garlic oil to cool down.
👉 NOTE: BE CAREFUL NOT TO BURN THE GARLIC. IF YOU END UP BURNING OR OVER BROWNING THE GARLIC THE SALAD WILL TASTE BITTER.
✅ Salad Dressing:
Now to a small jar add the lime or lemon juice, soy sauce, maple syrup, and sesame oil. Cover the lid and shake it well to mix.
✅ TO ASSEMBLE THE SALAD:
To a large bowl add the vegetables, cooked spaghetti, the salad dressing, garlic oil and mix until noodles and vegetables is coated with dressing. Serve at room temperature or cold. This makes a great light lunch. You can also pair it with your favourite protein for dinner. You can store the left overs in the refrigerator for up to 3 days.
▶️ IMPORTANT TIPS:
👉 Undercook the spaghetti noodles by 1 to 2 minutes. I cooked the noodles (al-dente) for 8 minutes
👉 If you do not like spaghetti, YOU COULD USE ANY NOODLES OF YOUR CHOICE
👉 Every stove is different SO ADJUST THE HEAT AND COOKING TIME AS REQUIRED
👉 BE CAREFUL NOT TO BURN THE GARLIC. IF YOU END UP BURNING OR BROWNING OTHERWISE THE SALAD WIL TASTE BITTER
👉 Once the garlic is cooked through, right away transfer the garlic oil from the pan to a heat proof bowl. DO NOT LEAVE IT IN THE PAN OTHERWISE THE CONTENTS WILL END UP BURNING
👉 ✅ Both BROCCOLI AND SNAP PEAS CAN BE EATEN RAW IN A SALAD. HOWEVER, IF YOUR GUT DOES NOT AGREE WITH IT, THEN YOU COULD BLANCH THEM – by adding them to the boiling spaghetti water in the last 30 seconds. Then drain and rinse with cold water to stop the cooking process so that it still has a bite to it
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