Chilled Rice Noodle Salad

Recipe:

Chilled Rice Noodle Salad

Serves: 4 people
Prep Time: 15 min
Cooking: 15 min
Recipe By: Elizabeth Varga

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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

  1. 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.

  2. Use 1 tablespoon of extra virgin olive oil to cook the Abbot’s “Beef” according to the package directions.

  3. In a small bowl, whisk together the dressing ingredients.

  4. In a large bowl, toss the cooled noodles, cooked “Beef”, vegetables, and dressing. Mix well. Serve with a garnish of fresh mint. Enjoy!

Ground "Beef"Abbots ButcherMains-and-Gatherings