Asian Glasnoodle Salad

Asian-inspired flavours and rich in fiber and phytochemicals to support gut and immune health. Perfect for a buffet or a packed lunch

Ready in 30 minutes / 2-3 servings

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Tips

Start with a small amount of chili and add if you like more heat.

Ingredients

SALAD:

• 100 g glass noodles

• 1 carrot

• 1/2 red onion

• 1 red pepper

• 100 g white cabbage

• 200 broccoli

• 100 g sugar snaps

• 400 g stir fried tofu/chicken breast

• ½ tbsp avocado or rapeseed oil

DRESSING:

• 2 tbsp avocado or rapeseed oil

• 3 tbsp fish sauce

• 1-2 cm ginger-finely grated

• 1 ½ tbsp rice vinegar

• 3 limes-squeezed

• 1 tbsp honey

• ½ -1 red chili-chopped

TOPPING:

• 2 tbsp sesame seeds, 1/2 bunch mint

• 1/2 bunch cilantro

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Preparation

1. Prepare the glass noodles according to the instructions and roughly chop them. Let them cool.

2. Toast the sesame seeds in a dry frying pan on medium heat while stirring.

3. Slice the chicken into thin slices or cut the tofu in pieces. Stir fry for a few minutes in the oil until cooked.

4. Peel, rinse, and shred the carrot, white cabbage and red onion. Rinse and roughly chop the broccoli into small pieces, half the sugar snaps and and slice the pepper to strips.

5. Prepare the dressing by mixing all ingredients.

6. Mix noodles, chicken/tofu, and vegetables with the dressing. Add whole mint and cilantro leaves and garnish with the sesame seeds. Enjoy!

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For more support, guidance and tools, you can also explore our services, including our Feasting while Fasting Program and Nourish to Flourish Course.

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