Chilled Rice Noodle Salad
Recipe:
Chilled Rice Noodle Salad
Serves: 4 people
Prep Time: 15 min
Cooking: 15 min
Recipe By: Elizabeth Varga
Ingredients
8 ounces rice noodles
1 tablespoon extra virgin olive oil
1 package Abbot’s Ground “Beef”
1 carrot, julienned
1 red bell pepper, julienned
1 cup mung bean sprouts
Fresh mint leaves, for garnish
For the dressing:
¼ cup white wine vinegar
2 tablespoons extra virgin olive oil
2 tablespoons coconut aminos
2 tablespoons maple syrup
Juice of ½ lime
1 clove garlic, minced
Description
With fragrant mint, crunchy veggies, a light-and-tangy dressing, and our savory Ground “Beef”, this cold noodle salad is a celebration of flavor, texture, and health.
Method
Bring a large pot of salted water to a boil and cook the rice noodles according to the package directions. Drain and rinse well with cold water until the noodles are cool. Set aside.
Use 1 tablespoon of extra virgin olive oil to cook the Abbot’s “Beef” according to the package directions.
In a small bowl, whisk together the dressing ingredients.
In a large bowl, toss the cooled noodles, cooked “Beef”, vegetables, and dressing. Mix well. Serve with a garnish of fresh mint. Enjoy!